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Italian Cornmeal Spritz Cookies

Total Time

Prep: 35 min. Bake: 10 min./batch

Makes

5-1/2 dozen

A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. — Kristine Chayes, Smithtown, New York
Italian Cornmeal Spritz Cookies Recipe photo by Taste of Home
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Ingredients

  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup yellow cornmeal
  • Red candied cherries, quartered

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour and cornmeal; gradually beat into creamed mixture.
  2. Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Top with cherries.
  3. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 47 calories, 2g fat (1g saturated fat), 11mg cholesterol, 18mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.

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