Coarsely textured cookie makes a smooth finish (ELIZABETH PUDWILL, 3/26/07, Houston Chronicle)

CORNMEAL HAZELNUT COOKIES

* ¾ cup (1½ sticks) butter, softened
* 1 cup brown sugar
* 1 large egg
* 1 cup all-purpose flour
* 1 cup cornmeal
* 1 teaspoon salt
* 1½ teaspoons baking powder
* 1 teaspoon vanilla extract
* 1 cup toasted, skinned hazelnuts, chopped (see note)

Cream the butter and sugar. Beat in the egg. Combine the dry ingredients, and add to the creamed mixture. Mix well. Add the vanilla and nuts. Shape the dough into 2 rolls, each approximately 1 inch in diameter, and wrap well in wax paper. Chill for several hours.

Preheat the oven to 350 degrees.

Slice the dough into ¼-inch-thick discs, and place on a cookie sheet. Bake for 10 to 12 minutes.