Corn Cookies

Description

Cornmeal is coarser compared to wheat flour, resulting in a more crumbly texture in baked goods. Here’s how to make cookies that are textured both inside and out using cornmeal. Wheat flour will also be needed for a more pliable dough.

Ingredients

• Wheat Flour - 12.7 oz
• Corn Flour for Polenta - 4.2 oz
• Sugar - 7.1 oz
• Butter - 10.6 oz
• Citrus Zest Mix - 1 tablespoon
• Whole egg - 2 pieces

Step by Step guide

Step 1

Combine all the flour, sugar, and lemon zest, then add the softened butter and egg yolks. Mix the dough by hand until it is soft and sticky; if necessary, add a teaspoon of cold water. Cover with a damp kitchen towel and let it rest for one hour.

Step 2

Preheat the oven to 302°F. Line a baking tray with parchment paper. Fill a pastry bag fitted with a star-shaped tip with the dough. Pipe the dough onto the baking tray in a twisted spiral shape and bake in the oven for 10-20 minutes, until the cookies are golden brown. Allow to cool and serve.

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