Beat the butter with the sugar, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the egg yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together to mix and stir into the butter mixture by hand.
Line 2 or 3 cookie sheets with parchment and pipe the krumiri in horseshoe or stick shapes, according to the illustration, using a pastry bag fitted with a
Bake the krumiri at 325 degrees for about 15 minutes. Remove from the pans and cool on a rack.
© 1990 Nick Malgieri. All rights reserved.