The cornmeal cookies are biscuits made with cornflour typical of my city, Sassuolo.
They are usually prepared during the Christmas season, but I like them so much that I often make them throughout the year. They are very simple, contain very few ingredients, and are perfect as a small sweet break with coffee or a steaming cup of tea.
The peculiarity, besides being made with cornflour, is that they contain Sassolino, a liqueur based on star anise, which is also a pride of my city.
If you want to discover the history of Sassolino, I invite you to read this article.
I searched for this recipe for a long time; unfortunately, it wasn’t in the recipe book my grandmother left me, and finally, I found it thanks to my dear friend Stefano. This is actually his grandmother Valeria’s recipe, and, of course, before publishing it here on the blog, I tried it several times because I wanted its approval in terms of taste and texture. These cookies are very soft, yet they have a certain texture in the mouth.
Finally, I achieved perfection, and here they are, ready to be tasted by you.
I leave you with some perfect cookie recipes for Christmas, which can also be great gift ideas.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 16 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 126.62 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 7.53 (g)
- Proteins 2.55 (g)
- Fat 4.71 (g) of which saturated 2.82 (g)of which unsaturated 1.83 (g)
- Fibers 0.38 (g)
- Sodium 34.93 (mg)
Indicative values for a portion of 36 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cornmeal Cookies
- 1 1/3 cups all-purpose flour
- 1/2 cup sugar
- 3/4 cup cornflour (coarse)
- 1/3 cup butter
- 2 eggs
- 1 shot glass anise liqueur (Sassolino)
- 1/2 packet baking powder
- 1 pinch salt
Tools
- Piping Bag
Preparation of Cornmeal Cookies
Mix all the dry ingredients, then add the diced butter and eggs, being careful to set aside an egg white that you will use to glaze the cookies. Mix well, adding the Sassolino gradually, until you get a homogeneous mixture.
The mixture is quite soft, put it in a piping bag with a large star tip and shape the cookies directly onto the baking sheet lined with parchment paper.
Glaze the cookies with the egg white set aside.
Bake the cornmeal cookies in a preheated oven at 340°F for about 12 minutes.
Let them cool well before serving.
If you like, you can dust the cookies with powdered sugar.
