Today I’m making cookies with cornmeal, with the flour that you can use to make “polenta”, but in milled thin. The taste is delicate, but particularly enriched by the vanilla and lemon zest.
Ingredients:
2.82 OZ (80 grams) of butter
2.82 OZ (80 grams) of sugar
5.29 OZ (150 grams) of finely ground cornmeal
7.05 OZ (200 grams) cake flour ( ½ flour + ½ starch)
2 eggs
2.82 OZ (80 grams) of sugar
5.29 OZ (150 grams) of finely ground cornmeal
7.05 OZ (200 grams) cake flour ( ½ flour + ½ starch)
2 eggs
1
pinch of salt
1 teaspoon of vanilla
½ teaspoon grated lemon zest
1 tablespoon brandy
Time: 30 minutes
Oven: 356 ° F
the butter soften at room temperature, cut into small cubes.
Add sugar and eggs and work with the mixer or by hand with a whisk.
Stir in a pinch of salt, vanilla and lemon zest, then the flour, stirring constantly with a wooden spoon.
Pour a tablespoon of brandy and if the dough is too hard a tablespoon of milk. The preparation should be soft so that it can be portioned with a spoon or a pastry bag.
With the pocket by inserting the tip smooth, consisting of rounds, unless you want to use the pocket you can train them with a spoon.
Bake for 15/18 minutes, until golden prove.
See the recipe in printable PDF
1 teaspoon of vanilla
½ teaspoon grated lemon zest
1 tablespoon brandy
Time: 30 minutes
Oven: 356 ° F
the butter soften at room temperature, cut into small cubes.
Add sugar and eggs and work with the mixer or by hand with a whisk.
Stir in a pinch of salt, vanilla and lemon zest, then the flour, stirring constantly with a wooden spoon.
Pour a tablespoon of brandy and if the dough is too hard a tablespoon of milk. The preparation should be soft so that it can be portioned with a spoon or a pastry bag.
With the pocket by inserting the tip smooth, consisting of rounds, unless you want to use the pocket you can train them with a spoon.
Bake for 15/18 minutes, until golden prove.
See the recipe in printable PDF
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