Lemon Thumbprint Cookies
Preheat oven to 350 F.
Cream together butter and sugar until smooth. Add egg yolks, zest and juice.
Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.
Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped crusts.
Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies and bake for 15-18 minutes.
Stir together lemon juice and sugar and add cold water.
Place a scoop of ice cream into 6 glasses and pour lemonade over to fill the glass 3/4 of the way. Top each glass with sparkling wine and garnish with berries, lemon slices and mint. Serve with cookies on the side.