Italian Cornmeal Spritz Cookies Recipes

BISCOTTI DI MELIGA (ITALIAN LEMON CORNMEAL SPRITZ COOKIES)

Biscotti di Meliga (Italian Lemon Cornmeal Spritz Cookies) image

Closely adapted from Francine Segan.

Provided by TheSpicedLife

Categories Dessert

Number Of Ingredients 9

Ingredients

1 cup (140 g) fine ground cornmeal
3/4 cup (95 g) AP flour
1/4 t fine sea salt
3/4 cup (150 g) sugar
zest of 2 lemons
10 T cold unsalted butter, (diced)
2 egg yolks
2 t vanilla
1/4 t fiori di sicilia

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

Italian Cornmeal Spritz Cookies image

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

Ingredients

2/3 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
2/3 cup yellow cornmeal
Red candied cherries, quartered

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.

ITALIAN POLENTA COOKIES

Italian Polenta Cookies image

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 8

Ingredients

1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).
Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.

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