Italian Cornmeal Cookies Italian Cornmeal Cookies

Photography: Ronald Tsang | Food styling: Claire Stubbs, Donna Borooah & Tanya Osmond | Prop styling: Renée Drexler/Geary House

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

Ingredients

Method

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

%RDI

  • Iron 2
  • Folate 3
  • Vitamin A 2
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Italian Cornmeal Cookies

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