Italian Cornmeal Cookies

Italian Cornmeal Cookies, known as "paste di meliga" originate from the Piedmont region of Italy and uses ground cornmeal to give the cookie distinctive taste and texture.

Course Dessert

Cuisine Italian

Keyword Cornmeal Cookies

Prep Time 10

Cook Time 14

Chill Time 1

Total Time 1 24

Servings cookies

Calories 114kcal

Author Angela Allison

Equipment

baking sheet

Ingredients

1 cup unsalted butter, softened (two sticks)
½ cup granulated sugar
2 tablespoons honey
1 large egg
1 teaspoon lemon zest (from one large lemon)
½ teaspoon vanilla
½ teaspoon kosher salt
2 cups all purpose flour (260 grams)
½ cup ground cornmeal (100 grams)

Instructions

In a large bowl, combine the butter, sugar, and honey. Use an electric mixer on medium high to beat the ingredients until light and fluffy; about two minutes. Add in the egg, lemon zest, vanilla, and salt, and mix until well combined.
To the bowl, add in the flour and cornmeal. Use mixer to combine the mixture until just combined. Use a rubber spatula to scrape down the sides of the bowl and ensure all of the ingredients are incorporated.
Cover the bowl with plastic wrap and refrigerate for an hour to chill the dough.
When the dough is ready, preheat oven to 325 degrees and line your baking sheet with parchment paper.
Use a cookie scoop to measure out balls of dough. Use your palms to roll the dough into balls and place on baking sheet leaving about 2 inches between each cookie.
Bake on center rack in oven for 13-14 minutes, or until the cookie is just set. Let cool on pan for five minutes before moving to wire rack to cool completely.

Notes

Make sure your butter is room temperature so it combines well with the other ingredients.
Use finely ground cornmeal if you can find it. Standard cornmeal works as well, just make sure you are not using polenta.
To make these more like traditional butter cookies, omit the lemon zest. For more lemon flavor, add a ¼ teaspoon of lemon extract.
Store cooled cookies in an airtight container for up to three days at room temperature or refrigerate for a week. You can also freeze for up to a month.

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