Cornmeal Cookies
Cornmeal cookies are a favorite all over northern Italy: the Veneto has its zaletti, in Friuli we have gialetti. In Piemonte, you will find crumiri, piped into distinctive crescent-moon shapes. They are deliciously crumbly and just sweet enough.
Recipe information
Yield
makes about 30 cookies
Ingredients
Recommended Equipment
Preparation
Step 1
Put the polenta, flour, sugar, and salt in food-processor bowl, and process to blend.
Step 2
Drop in the soft butter, and process continuously until the butter is completely incorporated, scraping down the sides of the bowl.
Step 3
Stir together the egg yolks and vanilla, pour over the dry mixture, and process briefly, until a soft dough forms.
Step 4
Arrange a rack in the center of the oven, and preheat to 350˚. Lightly butter the sheet pan.
Step 5
Fill the pastry bag with crumiri dough, and pipe U-shaped cookies 3 inches wide in rows, filling the pan.
Step 6
Bake for about 20 minutes, or until the cookies are firm and golden, with a hint of brown on the piped ridges. Cool on a wire rack, and store for up to a week in an airtight container.
