2 cups all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

6 tablespoons butter, cold and cut in 1/4 inch slices

2 teaspoons grated lemon zest

1 teaspoon fresh chopped rosemary

1 egg

3/4 cups half and half

1 egg, beaten and confectioners' sugar for glaze

Preheat oven to 400.

In large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt.  Mix with fork.  Add butter and blend with fingertips or pastry blender until butter is evenly mixed in chunks.  Blend in lemon zest and rosemary.

Beat egg in small bowl with half and half.  Pour into flour mixture and stir with wooden spoon.  Turn out onto floured board and lightly knead.  Lightly roll to form 12-inch circle.  Using fluted or plain 3-inch cookie cutters, cut out dough.  Transfer to uncoated baking sheet and brush tops with egg.  Re-roll scraps and cut remaining dough. 

Bake 10 minutes, remove from oven, generously sift confectioners' sugar over tops and bake 5 minutes longer.  Set aside to cool on rack.

Makes 10-12