Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest until evenly distributed.
4. In a separate bowl, whisk together the all-purpose flour, cornmeal, and baking powder until well combined.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Be careful not to overmix.
6. Transfer the dough to a piping bag fitted with a star nozzle for a decorative finish.
7. Pipe small mounds of dough onto the prepared baking sheet, leaving about an inch of space between each cookie.
8. Bake in the preheated oven for approximately 15 minutes, or until the edges are lightly golden and the cookies are set.
9. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.