Cornmeal Cookies

7. 10. 2025

Ingredients:

1. 12 spoons of softened butter
2. 3/4 cup granulated sugar
3. Zest from half a lemon
4. 3 egg yolks
5. 1 teaspoon of vanilla extract
6. 2 cups plain flour
7. 2/3 cup cornmeal
8. 1/2 teaspoon baking powder
9. Pinch of salt
10. ⅓ cup jam any flavor, store-bought or homemade

Method:

1. Preheat the oven to 375°F.
2. Mix both flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until smooth, add lemon zest, vanilla extract and egg yolks.
4. Combine the flour mixture with the butter mixture and make a dough.
5. Form the dough into balls and make a hole in each one with your thumb.
6. Place the cookies on a baking sheet lined with baking paper and bake for 10-13 minutes.
7. Fill the cooled cookies with jam or ganache filling (see below).

NOTES

• Flour: When measuring the flour, be sure to spoon the flour into the measuring cup and then level it or use a kitchen scale to weigh it. Dredging a measuring cup in flour will compact flour and cause you to use too much flour. Too much flour will give you dry cookies. 
• Avoid overmixing: Mix the cookie dough only as much as needed to combine. Overmixing can make the cookies turn out hard.
• Jam filling: You can fill these cookies with jam before or after baking. If you use something else for filling, add it after baking.
• Filling options: Instead of jam, fill the baked cookies with salted caramel sauce, lemon curd, or Nutella.
• Chocolate ganache filling: These cookies can also be filled with chocolate ganache instead of jam. Add 1/2 cup semi-sweet chocolate chips to a heat-proof bowl to make ganache. Heat 1/4 cup heavy cream in the microwave or on the stovetop until it just starts to bubble (do not boil). Pour the hot cream over the chocolate and let it sit for 3 minutes. Whisk the two ingredients together until the chocolate has melted completely and you have a silky ganache. Fill with chocolate ganache after baking. 
• Decoration suggestions: Sprinkle with nonpareils or drizzle with chocolate ganache or melted white or semi-sweet chocolate.
• Storage: Store cookies in an airtight container at room temperature for up to 1 week.

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