These rustic cornmeal S shapes, inspired by Italian krumiri cookies, are a delicious change of pace from traditional sweet cookies. Dust with icing sugar if desired.
- Portion size 84 servings
- Credits : Canadian Living Magazine: December 2005
- 1 1/3 cup all-purpose flour
- 1 1/3 cup yellow cornmeal
- 1 cup cold butter cut_into small pieces
- 3 egg yolks
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 teaspoon grated lemon rind
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, whisk flour with cornmeal; using pastry blender or 2 knives, cut in butter until crumbly.
In separate bowl, beat together egg yolks, sugar and vanilla until thickened, about 5 minutes. Scrape over flour mixture. Add lemon rind; beat at medium speed just to blend. (Dough will be stiff but manageable.)
On work surface and working with 1/4 cup (50 mL) batter at a time, roll and shape into 15-inch (38 cm) long ropes. Cut into 3-inch (8 cm) lengths; bend into S shapes. Place, 1 inch (2.5 cm) apart, on prepared pan. Refrigerate for 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes. Let cool on sheets on racks for 3 minutes; transfer cookies to racks and let cool. (Make-ahead: Layer in airtight container and store for up to 4 days or freeze for up to 4 weeks.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 33 mg
- Protein 1 g
- Calories 65.0
- Total fat 3 g
- Cholesterol 20 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0