How lovely it is to have breakfast or a snack with these slightly rustic cookies. While munching, you can feel the corn kernels in your mouth. Yes, because they are made with fioretto cornmeal, the kind used for polenta! The presence of butter makes them delicious but also very energetic, so let’s enjoy them sparingly. The recipe for cornmeal and butter cookies is very easy, and you only dirty one bowl in the kitchen! With these quantities, you can make 18 cookies. What do you think, will you try to make them with me?
Other recipes
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 323.04 (Kcal)
- Carbohydrates 37.29 (g) of which sugars 13.03 (g)
- Proteins 4.72 (g)
- Fat 17.99 (g) of which saturated 11.25 (g)of which unsaturated 6.64 (g)
- Fibers 0.95 (g)
- Sodium 79.26 (mg)
Indicative values for a portion of 2 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
- 2/3 cup fioretto cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 egg (medium)
- 1/2 cup butter
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 2 tbsp fioretto cornmeal (to sprinkle on the cookies)
Tools
- Food scale
- Bowl
- Spatula
- Piping bag
- Parchment paper
- Baking trays 13.78×11.02 inches
Steps
Pour the cornmeal into a large bowl and add the sifted all-purpose flour. Mix the flours and add the sugar and softened butter. Add the grated lemon zest, a pinch of salt, and vanilla.
Soften the dough with your hands, add the egg, and finish kneading until the dough is soft. After letting the dough rest for 15 minutes, place it in a piping bag with a large star tip. Cover the baking trays with parchment paper (I used 2 rectangular ones). Squeeze the piping bag onto the tray to form spirals consisting of several turns, spaced apart as the cookies will spread during baking. Sprinkle the cookies with cornmeal and let the trays rest in the fridge for 15 minutes. Meanwhile, preheat the oven to 347°F (175°C) in static mode. Bake in the middle rack and cook 15 minutes per tray. The Cornmeal and Butter Cookies should be lightly golden. This batch yields 18 cookies.
