1/2 c. butter at room temperature
2/3 c. sugar
1 lg. egg
1 tsp. vanilla
1 c. all purpose flour
1 c. yellow cornmeal
1 tsp. baking powder

With an electric mixer, beat butter and sugar until creamy. Beat in egg and vanilla until blended. In another bowl, mix together the flour, cornmeal, and baking powder. Gradually add to butter mixture, stirring, until completely blended.

Directly on plastic wrap or waxed paper, shape dough in 2 rolls about 2 inches in diameter; wrap and chill (freeze if using butter) until firm, at least 2 hours or up to 3 days.

Unwrap dough. Using a sharp knife, cut into 1/8 inch thick slices. Place slices about 2 inches apart on greased 12 x 15 inch baking sheets. Bake in a 325 degree oven until pale gold, 15 to 18 minutes. Transfer to racks to cool. Serve, or store airtight up to 2 weeks. Makes about 4 dozen.