Italian Cornmeal Cookies

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                            FOOD FUNNY
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Thanks to Dave in Delta Junction, Alaska for this one:

After a full day on the family farm one Easter Sunday, hiding and
gathering Easter eggs, the youngest and most mischievous of the boys
snuck into the hen house and swapped all the fresh laid eggs with his
basketful of brightly colored eggs. It wasn't long before the rooster
strutted into the house only to discover the evidence of suspicious
activity. He stomped outside and proceeded to beat up the peacock.

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                            TODAY'S RECIPE
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These golden cookies are a favorite in Venice and the surrounding area.
I am told that "zalletti" means "little yellow things" in the local
dialect, but you can just call them delicious.

Italian Cornmeal Cookies (Zalletti)

4 Tbs (60 ml) butter
2/3 cup (180 ml) sugar
3 egg yolks
The grated zest of 1 lemon
1 cup (250 ml) pine nuts (pignoli)
1 cup (250 ml) raisins, soaked in warm water for
30 minutes and drained
2 cups (500 ml) yellow cornmeal
2 Tbs (30 ml) all-purpose flour plus additional for rolling the dough

Combine the butter and sugar in a mixing bowl and beat until light and
fluffy. Add the egg yolks and beat until thoroughly mixed. Add the lemon
zest, pine nuts, and raisins, mixing well. Add the cornmeal and flour,
mixing to form a dough. Working in batches, roll the dough out on a
floured surface to a thickness of 1/4 inch (5 mm). Using a knife or
cookie cutters, cut into shapes and place about 2 inches (5 cm) apart on
a non-stick baking sheet. Bake in a preheated 400F (200C) oven until
golden brown, about 12 minutes. Cool on wire racks.
Makes about 2 dozen.
Received on Thu Mar 4 18:17:59 2010