Preheat oven to 475 degrees (yes, really).
Beat butter until smooth, light and pale. Sift sugar over butter and beat until completely incorporated. Beat in egg yolks one at a time, mixing well between each. Mix in lemon zest.
Sift flour and cornmeal into batter and mix just until blended.
Scoop batter into a cookie press and press out onto an unlined cookie sheet. Bake 1 sheet at a time, 4-5 minutes or until lightly browned, but still light buttery yellow. Watch carefully as it can quickly go from perfect to over browned.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 72|
|Calories from Fat: 15 (31%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15mg||5 %|
|Sodium 0.9mg||0 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.9g|
|Protein 0.7g||1 %|
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Calories per serving: 49
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