Let’s bake these bright and flavorful lemon-orange cookies (I’ll complete the instructions based on standard cookie methods):

1. Preheat Oven and Prepare Baking Sheet:

• Preheat your oven to 350°F (175°C).
• Line a large baking sheet (or two) with parchment paper.

2. Combine Dry Ingredients:

• In a medium bowl, whisk together the 2 ¼ cups all-purpose flour, ¼ cup cornmeal, 2 tablespoons poppy seeds, ½ teaspoon baking soda, and ¼ teaspoon sea salt until well combined. Set aside.

3. Cream Butter, Sugar, and Zests (Flavor Base!):

• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), combine the ½ cup of room temperature unsalted butter, 1 cup of granulated sugar, 1 ½ teaspoons lemon zest, and 1 ½ teaspoons orange zest.
• Cream these ingredients together on medium speed until the mixture is light, fluffy, and well combined, and the sugar is fragrant with citrus oils (about 2-3 minutes). Scrape down the sides of the bowl as needed.

4. Add Remaining Wet Ingredients:

• Add the ¼ cup extra-virgin olive oil, the room temperature large egg, and 2 tablespoons of fresh lemon juice to the creamed butter-sugar mixture.
• Continue mixing on medium speed until everything is pale, evenly combined, and emulsified, about 1 more minute. Scrape down the sides of the bowl again to ensure all ingredients are incorporated.

5. Add Dry Ingredients to Wet Ingredients (Inferred Step):

• With the mixer on low speed, gradually add the dry ingredient mixture (from Step 2) to the wet ingredient mixture in about two or three additions.
• Mix on low speed just until the flour is incorporated and a cohesive dough forms. Do not overmix! Overmixing will develop gluten and result in tough cookies. The dough might be slightly soft.

6. Chill Dough (Optional but Recommended – Inferred Step):

• If the cookie dough seems very soft or sticky (often the case with olive oil and melted butter doughs, though this uses softened butter), cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling helps prevent excessive spreading during baking and makes the dough easier to handle.

7. Shape and Sugar Cookies (Inferred Step):

• Once dough is chilled (if you chilled it), use a cookie scoop (e.g., 1.5 to 2 tablespoons) or two spoons to drop rounded portions of dough onto the prepared parchment-lined baking sheets, spacing them about 2 inches apart.
• You can roll the portions briefly between your palms to form smooth balls.
• Optionally, lightly flatten the tops of the dough balls with the bottom of a glass or your palm.
• Sprinkle the tops of the cookies generously with additional granulated sugar.

8. Bake:

• Bake in the preheated 350°F (175°C) oven for 10-14 minutes (baking time will vary depending on cookie size and your oven). The cookies are done when the edges are set and lightly golden brown, and the centers look just barely set (they will continue to cook slightly on the hot baking sheet).

9. Cool Cookies:

• Let the baked cookies cool on the baking sheets for about 5 minutes. They will be delicate when hot.
• Carefully transfer the cookies to a wire rack to cool completely.

10. Optional Glaze (Not in Recipe, but a Common Finish – Inferred):

• If desired, once completely cool, you could drizzle the cookies with a simple lemon glaze (powdered sugar + lemon juice). However, the recipe only mentions sprinkling with granulated sugar before baking.

Patience during chilling (if needed) and cooling makes for the best cookies