Italian cornmeal cookies are wonderfully delicious and butter cookies that everyone will love :). They have a distinctive texture thanks to the addition of cornmeal. Highly recommended!
Ingredients for Italian cornmeal cookies:
- 1¾ cups plain flour
- 1 cup yellow cornmeal or Italian polenta
- ½ teaspoon salt
- 230 g butter
- ⅔ cup caster sugar
- 1 tablespoon finely grated lemon zest
- 1 large egg
- 1 egg yolk, from a large egg
- 1 teaspoon vanilla extract
All ingredients should be at room temperature.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy. Add the egg and egg yolk, one at a time, beating continuously. Add the vanilla extract and lemon zest and mix well. Add both flours and the salt, then mix until the ingredients are just combined.
Transfer the dough to a piping bag fitted with a large star nozzle and pipe S-shaped biscuits onto a baking tray lined with baking parchment (or, as I did, use a biscuit press).
Bake at 180°C for 15–18 minutes, or until golden brown. Remove from the oven and leave to cool on a wire rack.
The cookies can be stored in an airtight container for up to 7 days.
Enjoy!
Recipe source: Cookies by Martha Stewart.
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