These Italian ‘Zaletti’ inspired cookies are ‘love them or hate them’ cookies. As the main ingredient is Polenta (Cornmeal), the cookie’s texture is grainy. If you don’t enjoy the texture of cornbread, you might not enjoy them. But I love them!!!
125g Butter *softened
1/2 cup Caster Sugar
1 cup Polenta (Cornmeal)
3/4 cup Plain Flour
1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc.
1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
- Dried Fruit and Nuts need to be coarsely chopped up if large. Today I used Sultanas and Pistachio, and I chopped them up fairly well.
- Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Polenta (Cornmeal), Flour, Dried Fruit and Nuts, and mix well.
- Divide the dough into 2 portions, place a portion on a sheet of plastic food wrap, shape into a log, and wrap in the plastic wrap. Repeat with the remaining dough. Refrigerate for 2 hours or until firm.
- Preheat oven to 170ºC. Line two baking trays with baking paper.
- Remove and discard plastic wrap on the dough and slice the logs into 8mm thick rounds. If crumbled, just shape them into rounds. Place on the prepared trays. Cookies need plenty space around each.
- Bake for 15 to 20 minutes. Set aside on the tray to cool and harden before transferring to a wire rack to cool completely.
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