How To Make Italian Cornmeal Cookies
These sweet, crispy on the outside, soft on the inside cornmeal cookies are common in Northern Italy and have a flavor similar to toasted cornbread.
Serves:
Ingredients
- 11tbspunsalted butter
- ½cupgranulated sugar,plus 1½ tbsp
- 2large eggs,at room temperature
- ½tspvanilla extract
- 1½cupsall purpose flour,spooned into measuring cup and leveled off with knife
- 1cupyellow cornmeal
- 2tspbaking powder
- ¾tspsalt
Instructions
-
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.
-
Serve and enjoy!
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!