Zaletti Cookie Recipe

Ingredients
3/4 cup dried currants or raisins
2 tablespoons dark or light rum
1 2/3 stick (2/3 cup) salted butter, softened
2/3 cup of granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 teaspoons finely shredded orange peel
1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour

Granulated sugar for sprinkling

Hardware
Large bowl
Small bowl
Rolling pin
Cookie sheets
Mixer

Step 1: In a small bowl, combine currants and rum: cover and let stand for 30 minutes.
Step 2: In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Step 3: Add 2/3 cup sugar, baking powder, and salt. Beat until combined.
Step 4: Beat in egg and orange peel until combined.
Step 5: Beat in cornmeal and as much flour as you can with mixer. Stir in remaining flour with wooden spoon.
Step 6: Stir in currant mixture.
Step 7: Divide dough in half. Cover and chill for 3 hours.
Step 8: Preheat oven to 350 degrees F.
Step 9: Lightly flour work surface and rolling pin. Roll half of dough out at a time into a 12x8-inch rectangle. Using a knife, cut dough into triangle or rectangle strips 3 inches long and 1 1/2 inches wide. Place 1 inch apart on an ungreased cookie sheet. Sprinkle with sugar. Repeat with other half of dough.
Step 10: Bake 6-8 minutes or until edges are lightly browned. Immediately transfer cookies to cooling surface.

Makes 50 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more wedding and ethnic cookie recipes look here.

Try these similar recipes.

Sugar Cookies
Oatmeal Raisin Cookies




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