Simplicity and lightness define these sunny little treats, which are easy to make and even easier to eat, especially with chilled, homemade lemonade or hot tea or coffee. They are inspired by the Easter Week Yoemem, or Yaqui, in "the House of the Sun."
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup fine cornmeal
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon fresh lemon zest
1/4 teaspoon salt
1. In a medium mixing bowl, cream together sugar and butter, then beat in the egg and vanilla. Add remaining ingredients (except for the cinnamon-lemon sugar, which is used to dredge dough balls). Blend together well. Cover and refrigerate for 2 or 3 hours until firm.
2. Preheat oven to 350 degrees. Shape cookie dough into small balls, about 1/2 inch in diameter, and roll each one in the cinnamon-lemon sugar, which is made by stirring together 1/4 cup sugar, an additional teaspoon of fresh lemon zest, and another teaspoon of cinnamon.
3. Set cookie balls 1 inch apart on lightly greased baking sheet. Bake for 10 minutes or until just honey-golden. Cool slightly on baking sheet, then remove to racks to cool completely, or serve immediately, warm from the oven.
From Enduring Harvests: Native American Foods and Festivals for Every Season, by E. Barrie Kavasch
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