Italian Cornmeal Spritz Cookies Recipes

BISCOTTI DI MELIGA (ITALIAN LEMON CORNMEAL SPRITZ COOKIES)

Steps:

• Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
• Combine the cornmeal, salt, flour and sugar in a food processor until evenly mixed. Pulse in the lemon zest. Add the butter and pulse until it looks like coarse sand.
• Pulse in the 2 egg yolks and the extracts until evenly mixed in and the dough starts to come together around the processor blade.
• Remove the dough onto a clean workspace. Knead for 1-2 minutes, until the dough comes together--it will be dense and sticky.
• Use a cookie press to press the dough onto into shaped cookies 1-2 inches apart on the cookie sheets.
• Bake for around 7 minutes--the cookies are done when they begin to brown at the edges. Let them cool completely on the cookie sheets.

SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 325° until set, 11-12 minutes (do not brown). Remove to wire racks to cool., Place confectioners' sugar in a small bowl; stir in enough water to reach desired consistency. Working with 1 cookie at a time, brush glaze on the surface and sprinkle with sugar. Let stand until set.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.