Wednesday, April 03, 2013

Recipe: Crumiri Cookies

 I made a batch of Crumiri cookies for Easter this year.  You might recognize these cookies from Stella D'oro or seeing in an Italian bakery.  They are made with a bit of cornmeal which gives the cookies texture and sweetness but aren't sugary sweet.  Homemade ones are easy to make and they are so delicious.  I followed a recipe from The Italian Baker by Carol Field.
I used a pastry bag to pipe the cookies onto a parchment lined baking sheet, but alternatively, you could roll out the cookie dough into a log and form the horseshoe shape yourself, even if the ridges are a tradition.

Crumiri Cookies by Carol Field - makes 24 cookies

1.5 sticks butter
3/4 cup sugar
2 eggs
1.75 cups flour
1/2 cup cornmeal

Preheat over to 325 degrees F. Line 2 baking sheets with parchment.
In a large bowl, cream butter and sugar. Add eggs and incorporate them into the batter.
Mix in the flour, salt and cornmeal.
Place batter/dough into a 16 inch piping bag.  Pipe 4” horseshoes onto parchment lined cookie sheet.
Bake 15-19 min until golden around the edges.
Cool 5 min on baking sheet and move to a baking rack to cool.

Batter piped onto a baking sheet.
Crumiri Cookies

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