Perfectly sweet cornmeal cookies
These Paste di Meliga, literally translating to “corn paste” in Italian, are delicious in the morning when paired with Turin’s famous Bicerin! 
Paste di Meliga.
- 10 tablespoons 1-¼ stick unsalted butter, softened to room temperature
- 1/2 cup white, granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract or zest of 1 lemon
- 2 large egg yolks
- 2/3 cup polenta or cornmeal
- 1 cup all-purpose flour
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Preheat oven to 325 degrees F (160 degrees C). Line two baking sheets with parchment paper. Set aside.
- In a large bowl, beat the butter, sugar, and vanilla until fluffy and pale in color, about 5 minutes. Add in the egg yolks, one at a time, beating after each addition. Add the polenta and flour, and mix until just combined. The dough will be sticky.
- Bake cookies for 7-8 minutes or until slightly golden brown around the edges but soft to the touch. Allow to cool completely before serving.