Cornmeal Diamonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 42
- 1/2 teaspoon salt
- 2 tablespoons water
- 3/4 cup sugar
- 4 large egg yolks
- 1 1/2 cups yellow cornmeal
- 1 1/2 teaspoons grated lemon peel
- 2 cups unbleached all purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- Carbohydrate 13 g(4%)
- Cholesterol 29 mg(10%)
- Fat 5 g(8%)
- Fiber 0 g(2%)
- Protein 1 g(3%)
- Saturated Fat 3 g(15%)
- Sodium 30 mg(1%)
- Calories 100
Preparation Preheat oven to 325°F. Butter and lightly flour 2 heavy large baking sheets. Sift flour, cornmeal and salt into large bowl. Beat butter and sugar in another large bowl until creamy. Beat in 3 yolks, 1 at a time, until well blended. Beat in dry ingredients in 3 additions. Mix in water and grated lemon peel and beat until smooth dough forms. Turn dough out onto generously floured surface and knead until smooth, about 8 turns. Roll out dough to 6x8-inch rectangle about 1 inch thick. Cut rectangle into 1-inch diamond shapes. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Beat remaining yolk in small bowl. Brush cookies with yolk. Bake until cookies are light golden, about 30 minutes. Transfer to racks; cool. (Can be prepared 3 days ahead. Store in airtight container.)
Preparation Preheat oven to 325°F. Butter and lightly flour 2 heavy large baking sheets. Sift flour, cornmeal and salt into large bowl. Beat butter and sugar in another large bowl until creamy. Beat in 3 yolks, 1 at a time, until well blended. Beat in dry ingredients in 3 additions. Mix in water and grated lemon peel and beat until smooth dough forms. Turn dough out onto generously floured surface and knead until smooth, about 8 turns. Roll out dough to 6x8-inch rectangle about 1 inch thick. Cut rectangle into 1-inch diamond shapes. Transfer cookies to prepared baking sheets, spacing 2 inches apart. Beat remaining yolk in small bowl. Brush cookies with yolk. Bake until cookies are light golden, about 30 minutes. Transfer to racks; cool. (Can be prepared 3 days ahead. Store in airtight container.)
