Corn Cookies
Baking and Desserts • European
Description
Cornmeal is coarser compared to wheat flour, resulting in a more crumbly texture in baked goods. Here’s how to make cookies that are textured both inside and out using cornmeal. Wheat flour will also be needed for a more pliable dough.
Ingredients
- Wheat Flour 15 oz
- Corn Flour for Polenta 5 oz
- Sugar 5 oz
- Butter 10 oz
- Citrus Zest Mix 1 tablespoon
- Whole egg 2 pieces
Step-by-Step Guide
Step 1
Combine all the flour, sugar, and lemon zest, then add the softened butter and egg yolks. Mix the dough by hand until it is soft and sticky; if necessary, add a teaspoon of cold water. Cover with a damp kitchen towel and let it rest for one hour.
Step 2
Preheat the oven to 300°F. Line a baking tray with parchment paper. Fill a pastry bag fitted with a star-shaped tip with the dough. Pipe the dough onto the baking tray in a twisted spiral shape and bake in the oven for 10-20 minutes, until the cookies are golden brown. Allow to cool and serve.
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