Known as zaletti, these classic Italian cookies boast dried cherries and cranberries are equal parts crispy and crunchy.
- Prep time 45 minutes
- Total time 2 hours & 15 minutes
In bowl, whisk together flour, cornmeal, baking powder and salt.
In large bowl, using hand mixer on medium speed, beat butter with all but 1/2 cup of the sugar until light and fluffy; beat in lemon zest. Beat in eggs, 1 at a time, scraping bottom of bowl after each addition; beat in vanilla. Stir in flour mixture until almost combined; stir in dried cherries and cranberries just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Arrange, 1 inch apart, on prepared pans.
Bake, 1 sheet at a time, until tops are light golden, about 14 minutes. Let cool for 1 minute; dip in remaining 1/2 cup sugar. Return to pan; let cool completely.
Makes about 60 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 34 mg
- Sugars 3 g
- Protein 1 g
- Calories 49
- Total fat 2 g
- Potassium 18 mg
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 2
- Folate 3
- Vitamin A 2