Italian cornmeal cookies

This is a great cookie recipe to get the kids involved.  It's easy to mix up and to roll out, and after it's baked and cooled, it's soooo much fun to break into pieces!

Italian Cornmeal Cookies

3/4 c cornmeal
3/4 c flour
1/4 t baking powder
1/4 t salt
1-1/2 t anise seeds
3 T butter
1/2 c sugar
1 egg
1 T lemon zest
Extra egg white
1/4 c sliced almonds
Extra sugar


In a medium bowl, whisk the cornmeal through the anise seeds together.  In another medium bowl, beat the butter and sugar together until light in color.  Beat in the egg and zest.  On low speed, beat in the flour mixture.  Roll the dough out to a 1/4 inch thick oval on a parchment covered sheet.  Brush lightly with the egg white and add the extra sugar and almonds to the top.  Press down lightly with hands or rolling pin.  Bake for about 22 minutes at 350; try to avoid too much browning.  Cool on a wire rack and break into pieces.  These keep very well since they are fairly dry.