Venetian Cornmeal Cookies Zaleti Recipes

VENETIAN CORNMEAL COOKIES (ZALETI)

Venetian Cornmeal Cookies (Zaleti) image

Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 40

Number Of Ingredients 12

Ingredients

2/3 cup dried currants
2 tablespoons almond liqueur
1 cup quick-cooking cornmeal (not instant)
1 cup unbleached all-purpose flour, plus more for dusting
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg plus 1 large egg yolk (reserve egg white for egg wash)
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
Sanding sugar, for sprinkling

Steps:

Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.

CORNMEAL COOKIES

Cornmeal Cookies image

These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.

Provided by Diana A

Categories Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 8

Ingredients

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour

Steps:

Mix softened BUTTER and sugar until creamy.
Add the egg and vanilla and beat well.
In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
Add to the creamed mixture.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

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