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Try SavoraPaste di Meliga Cookies
These traditional Italian cornmeal cookies are buttery, crumbly, and perfect with a cup of coffee or tea. This gourmet version includes a hint of lemon and a touch of spice for a delightful twist on a classic.
Ingredients
- recipe Paste di Meliga (Italian Cornmeal Cookies)1
- Unsalted Butter1 cup
- Granulated Sugar3/4 cup
- Eggs2 Large
- Lemon Zest1 teaspoon
- Vanilla Extract1 teaspoon
- All-Purpose Flour1 1/2 cups
- Yellow Cornmeal1 cup
- Baking Powder1 teaspoon
- Salt1/4 teaspoon
- Cinnamon1/4 teaspoon
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Learn MoreMethod
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
In a separate bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful Paste di Meliga cookies with your favorite beverage!
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