Cooking Instructions

When you are ready to bake, line cookie sheets with parchment or a silpat for easier cleanup. Pre-heat oven to 375°.

In the workbowl of a food processor, place the sugar and orange zest and pulse until the sugar takes an orange hue and the zest is thoroughly incorporated, about 30 seconds. Add the flour, cornmeal, Davis Baking Powder and salt; pulse to combine, about 10 one-second pulses. Drop in the butter and pulse until mixture resembles fine cornmeal, about 15 pulses. Whisk together the lemon juice and egg. With the machine running, add the juice-yolk mixture slowly over about 10 seconds. Continue processing until the dough begins to form a ball, 10 to 15 seconds longer.

Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and the dough holds together. Shape the dough into a log about 10 inches long and 2 inches in diameter and wrap it in plastic. Chill the dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.

To bake, slice the dough into rounds 3/8 inch thick and place on prepared baking sheets about 1 1/2 inches apart. Bake until centers of cookies just begin to color and edges are golden brown, about 15 minutes. Rotate the baking sheets front to back and top to bottom halfway through baking time. Cool the cookies on baking sheet about 5 minutes, then transfer to wire rack and cool to room temperature before glazing.

While the cookies are baking, make the glaze. Whisk the cream cheese till smooth and add the orange juice, mixing until no lumps remain. Add confectioners' sugar and whisk until smooth. Fold in the orange zest.

Once the cookie's have completely cooled, spoon about one teaspoon glaze onto each cookie and spread evenly with the back of a spoon. Let cookies stand on a wire rack until glaze is set and dry, about 1 hour.