The zaletti cookie recipe uses the popular Italian ingredient polenta to make these yellow colored, crunchy delights!
3/4 cup dried currants or raisins
2 tablespoons dark or light rum
1 2/3 stick (2/3 cup) salted butter, softened
2/3 cup of granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 teaspoons finely shredded orange peel
1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour
Granulated sugar for sprinkling
Step 1: In a small bowl, combine currants and rum: cover and let stand for 30 minutes.
Step 2: In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Step 3: Add 2/3 cup sugar, baking powder, and salt. Beat until combined.
Step 4: Beat in egg and orange peel until combined.
Step 5: Beat in cornmeal and as much flour as you can with mixer. Stir in remaining flour with wooden spoon.
Step 6: Stir in currant mixture.
Step 7: Divide dough in half. Cover and chill for 3 hours.
Step 8: Preheat oven to 350 degrees F.
Step 9: Lightly flour work surface and rolling pin. Roll half of dough out at a time into a 12×8-inch rectangle. Using a knife, cut dough into triangle or rectangle strips 3 inches long and 1 1/2 inches wide. Place 1 inch apart on an ungreased cookie sheet. Sprinkle with sugar. Repeat with other half of dough.
Step 10: Bake 6-8 minutes or until edges are lightly browned. Immediately transfer cookies to cooling surface.
Makes 50 cookies.Tags: Zaletti Cookie