Active time: 1 hour | Total: 3 1/2 hours (including 2 hours chilling time) | To make ahead: Refrigerate the dough (Step 1) for up to 2 days. Store the baked cookies in an airtight container for up to 2 days.
1 cup whole-wheat flour, plus more for dusting
1 cup yellow cornmeal
1 cup gently packed confectioners’ sugar
1/2 cup pine nuts, finely chopped
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very cold unsalted butter, cut into 1-inch cubes
1 large egg
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1 teaspoons ground cinnamon
1. Stir together flour, cornmeal, confectioners’ sugar, pine nuts, baking powder and salt in a large bowl. With your fingertips or a pastry cutter, cut in the cold butter until the mixture resembles coarse meal. Add egg, honey and vanilla. Mix, then knead with a light hand until just blended. Turn the dough out onto a lightly floured surface, pat into a flat disc, wrap tightly in plastic wrap and refrigerate until very cold and firm, at least 2 hours.
2. About 15 minutes before you’re ready to roll out the dough, preheat oven to 375°F. Lightly coat a large baking sheet with nonstick cooking spray. Mix granulated sugar and cinnamon together in a small bowl. Set aside.
3. Flour a work surface and flour the top of the dough. Roll out the dough to 1/4- to 1/8-inch thickness. Cut into 2-inch circles (or other shapes, if desired; hearts are nice!). Use a firm metal spatula to transfer the cookies to the prepared baking sheet, about 2 inches apart. Reroll scraps and continue cutting out cookies, dusting the counter and dough with more flour as necessary, until the dough is used up.
4. Bake until the bottoms are golden-brown, 8 to 10 minutes. Transfer to a rack and lightly sprinkle with the prepared cinnamon-sugar mixture while still warm. Cool completely before storing.
Makes about 4 dozen cookies.
Per serving: 59 calories; 3 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 8 g carbohydrate; 1 g protein; 1 g fiber; 32 mg sodium; 21 mg potassium.