Marsala Cookies

Sift the flour, cornmeal, and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in the sugar, egg yolks, Marsala, and orange zest to form a stiff dough.

Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. Butter two cookie sheets.

Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a fluted 2-inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Bake for 15-20 minutes or until just golden, rotating the sheets halfway through for even baking. Transfer to racks to cool.