Paste Di Meliga

Also known as Italian Cornmeal Butter Cookies from Piemonte. I was looking for something different to bake this past weekend. I came across this recipe in Cookies Unlimited by Nick Malgieri. This book, by the way, is fabulous, and I suggest everyone buy it. It not only has every cookie you can imagine, it has pictures… of every cookie. All of the recipes I’ve made from this book have been delicious. I use several of his recipes for my Christmas baking… which I go completely overboard on… so stay tuned!

The cookie has a nice crunch, but is also very delicate. Very nice combination of butter and vanilla.
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Paste di Meliga Recipe

10 tbsp (1 1/4 stick or 5 oz) butter softened
1/2 c sugar
1 tsp vanilla
2 large egg yolks
1 c all purpose flour
2/3 c stone ground cornmeal

1. Set racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line two cookie sheets with foil or parchment. If you have a silpat, definitely use that.

2. In the bowl of a standing electric mixer fitted with paddle attachment, beat together on medium speed the butter, sugar and vanilla until very soft, fluffy and whitened, about 5 minutes.

3. Add the egg yolks, one at a time, beating smooth after each addition. Remove bowl from mixer and using a large rubber spatula, stir in the flour and cornmeal by hand.

4. Using a pastry bag fitted with a 1/2 inch star tube, pipe the cookie dough onto the prepared pans in double S curves about 2 1/2 inches long. Leave about 1 1/2 inches all around each cookie in all directions, as these cookies spread quite a bit.

5. Bake the cookies for about 15 minutes, or until they are firm and very light golden. Slide the papers from the pans onto racks. Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight fitting cover.

Makes about 20 cookies