Pour corn flour, all-purpose flour, and sugar into a bowl.
250 g all-purpose flour, 125 g sugar, 125 g cornmeal
Should your cornflour be very grainy, you can mill it in a spice grinder a few minutes to make it finer.
With a wooden spoon, work the softened butter inside the sugar and flour mixture, then add vanilla, eggs, and lemon zest, and stir to obtain a creamy and smooth dough.
250 g butter, 1/2 lemon zest, a few drops of vanilla extract, 1 egg + 1 egg yolk
Transfer the dough into a pastry bag; preheat the oven to 365°F and line a baking sheet with parchment paper.
Pipe the dough into small rings or any other shape of your choice. Bear in mind that the cornmeal cookies will spread a little bit as they bake. It is best to pipe thin rings and leave a wide hole in the center.
Bake the cornmeal cookies for about 15 minutes, until they appear dry and golden.
Lift the cornmeal cookies with a spatula and place them on a wire rack to cool, then transfer them to a tin box for best storage.