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Merry Christmas

crumiri cookie
We’ve been sick with a dreadful bout of flu for the past 2 days. I went down first, followed 12 hours later by GH. Luckily, Christmas isn’t a big deal around here. We’ll pull ourselves together and go see a movie with the boys and then perhaps dinner at our favorite Indian restaurant. I’ve always thought of the spices in Indian food to be the perfect antidote to illness.

I bet you’re munching on a cookie right now, aren’t you? The next time you bake, include these delightful Italian gems. Crumiri cookies have long been a favorite of mine. A stroll through San Francisco’s North Beach always included a stop for some of these, but now I make them myself…and they’re really easy. Plus you’ll get to use your pastry bag…always fun!

Crumiri [printable version]

1-3/4 sticks unsalted butter
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
2/3 cup yellow cornmeal

Preheat oven to 325 F. Eggs and butter should be at room temperature.

Using a mixer, cream the butter and sugar for about 5 minutes. Add the eggs, one at a time. Add the vanilla and mix in. Mix together the flour, salt and cornmeal and add to the butter mixture.

The cookie dough will be thick. Smoosh into a piping bag fitted with a star-shaped tip (3/4” to 1”).

Pipe the cookies onto parchment covered baking sheets in an overlapping oblong about 3 inches long.

Bake until the cookies are golden around the edges, anywhere from 12 to 14 minutes. Cool and freeze then dip one end in melted chocolate.

December 25, 2007 | Filed Under baking, chocolate, cookie, food, recipe, sweets 

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One Response to “Merry Christmas”

  1. JEP on December 25th, 2007

    What an elegant looking cookie! Merry Christmas! Feel better soon:)

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