Zaletti - Cookies
Source of Recipe
Internet
Recipe Introduction
Makes about 54 cookies
In the Veneto (Venice) region of Italy, these crunchy cookies are made with polenta-coarsely ground cornmeal-which could account for their name. In Venetian dialect, zaletti means "little yellow things.
List of Ingredients
1/4 cup dried currants
2 tablespoons dark rum
1/3 cup butter -- softened
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 teaspoons orange peel -- finely shredded
1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour
Sugar
In a small bowl combine currants and rum; cover and let stand 30 minutes.
In a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add the 1/3 cup sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and orange peel until combined. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon, stir in currant mixture and any remaining flour.
Divide dough in half. Wrap each half in waxed paper or plastic wrap. Chill in the refrigerator for 3 hours or until dough is easy to handle.
On a lightly floured surface, roll half of the dough at a time into a 12x8-inch rectangle. Using a knife, cut dough rectangle diagonally into diamond shapes 3 inches long and IY4 inches wide. Place diamonds I inch apart on an ungreased cookie sheet. Sprinkle lightly with additional sugar.
Bake in a 375F oven for 6 to 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool.
Recipe
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