Italian Cornmeal Spritz Cookies Recipes
BISCOTTI DI MELIGA (ITALIAN LEMON CORNMEAL SPRITZ COOKIES)
Closely adapted from Francine Segan.
Provided by TheSpicedLife
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
- Combine the cornmeal, salt, flour and sugar in a food processor until evenly mixed. Pulse in the lemon zest. Add the butter and pulse until it looks like coarse sand.
- Pulse in the 2 egg yolks and the extracts until evenly mixed in and the dough starts to come together around the processor blade.
- Remove the dough onto a clean workspace. Knead for 1-2 minutes, until the dough comes together--it will be dense and sticky.
- Use a cookie press to press the dough onto into shaped cookies 1-2 inches apart on the cookie sheets.
- Bake for around 7 minutes--the cookies are done when they begin to brown at the edges. Let them cool completely on the cookie sheets.
ITALIAN CORNMEAL SPRITZ COOKIES
A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. - Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour and cornmeal; gradually beat into creamed mixture., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Top with cherries., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 17mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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