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Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
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Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.
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In a small bowl, whisk together the masa harina and flour. Set aside.
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In a medium bowl, beat together the butter, confectioners’ sugar, salt, and lemon zest at medium-high speed until very smooth and creamy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
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Stir in the vanilla and lemon paste.
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Add the dry ingredients, mixing on low speed until the dough comes together.
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Portion the dough into 1 1/2" balls; a level tablespoon cookie scoop works well here.
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Gently roll the dough balls in granulated sugar to coat before placing onto the prepared baking sheets, leaving about 2” between them.
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Use a fork to lightly flatten the top of each cookie once.
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Bake the cookies for 12 to 16 minutes, or until they’re set and the edges are starting to brown slightly.
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Remove the cookies from the oven and allow them to cool right on the baking sheet; they’re quite fragile when warm. Cool completely before serving.
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Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
