How To Make Italian Cornmeal Cookies
These cornmeal cookies are common in Northern Italy and have a flavor similar to toasted cornbread. They’re great with a cup of coffee or a scoop of sorbet.
In the bowl of a stand mixer, beat together the butter and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt.
Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate for about 1 hour, until cool enough to handle.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Pinch off dough by the tablespoon and roll into balls. Place balls on prepared baking sheets and flatten into discs.
Bake for 13 to 16 minutes, until cookies are pale on top and lightly golden on the bottom. Transfer cookies to a wire rack to cool.
- Calories: 73.10kcal
- Fat: 3.52g
- Saturated Fat: 2.10g
- Trans Fat: 0.13g
- Monounsaturated Fat: 0.93g
- Polyunsaturated Fat: 0.22g
- Carbohydrates: 9.28g
- Fiber: 0.28g
- Sugar: 2.59g
- Protein: 1.11g
- Cholesterol: 17.70mg
- Sodium: 41.39mg
- Calcium: 20.14mg
- Potassium: 15.12mg
- Iron: 0.46mg
- Vitamin A: 31.14µg
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