Italian cornmeal cookies

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.