Cornmeal Wafers

Directions

1. 1
   In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended.
2. 2
   In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended.
3. 3
   Divide dough in half and form each portion into a 2-inch-thick log. Roll waxed paper tightly around each log to wrap airtight. Freeze until dough is firm enough to slice neatly, at least 2 hours, or up to 3 weeks.
4. 4
   Unwrap dough. Using a thin, sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.
5. 5
   Bake cookies in a 350° oven until edges are slightly browned, 15 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.
6. 6
   Note: Nutritional analysis is per cookie.