Italian corn cookies
Votes: 13
Time: 2 hours 5 minutes
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
These cookies originated in Italy during hard times, when wheat prices soared and bakers were forced to substitute polenta, a traditional and cheaper cornmeal. However, the result exceeded all expectations, and the cookies turned out just as delicious. They captivated everyone with their crispy yet crisp texture and warm aroma. They are still enjoyed today with any occasion. They look very simple, but the taste is so irresistible.
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:
- 1.5 cups polenta or cornmeal + more as needed
- 1 cup flour
- 0.5 tsp baking powder
- 0.5 tsp coarse salt
- 165 g butter
- 2/3 cup sugar
- 2 large eggs + 1 large yolk
- 0.5 tsp vanilla extract
We recommend
Recipes with similar ingredients: polenta, premium flour, butter, sugar, eggs, vanilla extract, corn flour
Cooking the dish according to the recipe:
- In a bowl, combine polenta, flour, baking powder and salt.
- Using a mixer, beat the butter and sugar. Add the eggs and yolks one at a time, then add the vanilla. Add the dry ingredients and knead until a stiff dough forms.
- Divide the dough in half, place each half on a sheet of parchment or waxed paper, and form the dough into a rough log about 2 inches in diameter, dusting with cornmeal if necessary to prevent sticking. Wrap in parchment paper, twisting the ends, and roll the log back and forth a few times to smooth out its shape. Refrigerate for at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Using a sharp knife, cut the cookies into 1/2-inch-thick circles and place them about 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, 16-18 minutes. Transfer to a wire rack and cool completely, about 20 minutes.
Cookies can be stored in an airtight container for up to 3 weeks.
Author of the recipe - Allison Robicelli is a baker and food writer.
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