Crumiri

Name: Crumiri
Cuisine: Italy
Ingredients: ¾ cup (1½ sticks) unsalted butter, softened; ¾ cup sugar; 1 large egg yolk, plus a little egg white, if needed; ¾ cup plus 3 tablespoons all-purpose flour; ⅔ cup cornmeal, preferably stone-ground; Pinch salt; Grated zest of 1 lemon; 1 large egg; 1 large egg yolk, plus a little egg white, if needed

Cornmeal Butter Cookies

Preparation info

Makes about
3 dozen
cookies

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This delectable cookie recipe is from my friend and former baking teacher Carlo Bussetti, who grew up in Cuneo, a village in the Piedmont region in northern Italy. Horseshoe-shaped, crisp and buttery, these have a pleasant cornmeal crunch.

Ingredients

¾ cup (1½ sticks) unsalted butter, softened
¾ cup sugar

Europe
Italy
Dessert
Mediterranean
Cookies
Vegetarian

Method

With an electric mixer at medium-high speed, cream the butter, sugar, salt and lemon zest until very light. Add the egg and then the egg yolk. Add the flour and cornmeal and mix just until incorporated; do not overmix. The batter should be cohesive but not too dry; add 1 teaspoon