Venetian Spice Cookies (Bicciolani)

Whisk all-purpose flour, whole-wheat flour, sugar, cornmeal, cinnamon, cloves, coriander, mace, white pepper and salt in a large bowl. Add egg yolks, butter and vanilla. Blend the ingredients with your fingertips until the dough comes together. Shape the dough into a 7-by-1 1/2-inch log and wrap in plastic wrap. Refrigerate for 6 hours or up to 3 days.

Position racks in middle and upper third of oven; preheat to 350 degrees F. Let the dough stand at room temperature while the oven preheats. Line 2 baking sheets with parchment paper.

Slice the dough into 1/8-inch-thick rounds and place at least 1 inch apart on the prepared pans. Bake the cookies, switching the pans between racks and rotating from back to front halfway through, until lightly browned around the edges and firm in the center, 15 to 20 minutes. Transfer the cookies to a rack to cool.