In a medium bowl, sift together the flour, cornmeal, baking powder, and salt.
In a large bowl using a handheld electric mixer on high speed, beat together the butter and sugar until pale and light in color, about 3 minutes.
Add the egg yolks, 1 at a time, mixing well after each addition. Add the lemon zest, lemon oil, and vodka or limoncello and mix until combined.
Using a spoon or the mixer on low speed, add the flour mixture, stirring until completely combined. (If the dough is incredibly crumbly, you can add a little cold water, a few drops at a time, until it comes together. You’ll probably need no more than 2 tablespoons.) Cover the dough with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C). Butter a baking sheet and lightly dust it with cornmeal.
Divide the dough in half. Using your hands and working on a lightly floured surface, form each half into a log 9 inches long by 1 1/4 inches in diameter. Place the logs on the prepared baking sheet, spacing them well apart.
Bake for 30 minutes. The logs will be very pale in color.
Remove the baking sheet from the oven and reduce the oven temperature to 300°F (150°C). When the logs are cool enough to handle, transfer them to a cutting board and cut on the diagonal into slices about 1/2 inch thick.
Place the slices, cut side down, on the baking sheet and bake the cookies for 15 minutes. Turn them over and continue baking until lightly browned, 10 to 15 minutes more.
Transfer the cookies to a wire rack and let cool completely before demurely noshing or dipping them in any warm liquid. (You can keep these in an airtight container at room temperature for up to 1 week.) Originally published April 23, 2004.