Parmesan Corn Cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
These Italian-style cookies will captivate everyone with their aroma and flavor, a harmonious blend of sweet corn, salty Parmesan, and zesty black pepper. They're baked with a blend of corn and wheat flours topped with finely grated Parmesan. Before baking, sprinkle each cookie with a mixture of sugar and freshly ground black pepper. The cookies are crispy and deliciously delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 3/4 cup finely ground cornmeal
- 1.5 tsp freshly ground black pepper
- 1 teaspoon baking powder
- 0.5 tsp coarse salt
- 110 g unsalted butter, room temperature
- 1/3 cup granulated sugar
- 0.5 cup finely grated Parmesan
- 1 large egg
- 3 tbsp. white decorative sugar
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Recipes with similar ingredients: premium flour, corn flour, black pepper, baking powder, butter, sugar, Parmesan cheese, eggs
Cooking the dish according to the recipe:
- In a small bowl, combine cornflour, wheat flour, 1 teaspoon black pepper, baking powder and salt.
- In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 1 minute. Stir in the cheese, then the egg. Fold in the flour mixture and knead into a dough.
- Divide the dough in half and place between two sheets of plastic wrap. Form each half into a log and wrap in plastic wrap. Press the sides of each log onto the countertop until they are square, about 7 inches long and 1 inch wide. Freeze the dough until firm, about 45 minutes.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a small bowl, combine coarse sugar with the remaining 1/2 teaspoon of black pepper. Trim the ends of each log. Cut the dough into 1/4-inch-thick slices and arrange them 1 inch apart on the prepared baking sheets. Sprinkle with the sugar and black pepper mixture.
- Bake, rotating the baking sheets halfway through, until the cookies are crisp and golden brown on the bottom, 12-16 minutes. Let cool completely on the baking sheets.
Categories:
recipe / Festive dishes / New Year / Christmas / Bakery / Desserts / Cookie / Food Network - recipes
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