I made these the same day as the Biscotti . It was all about Italian cookies that day! These are traditional horseshoe-shaped cookies from the Piedmont region of Italy. This recipe doubles easily and freezes beautifully. I tried this recipe with coarse and fine cornmeal --both tasted great. I prefer the fine but my kids said they were both delicious!
adapted from Carol Field's The Italian Baker
14 Tablespoons unsalted butter at room temperature
3/4 cup sugar
2 large eggs
1 3/4 cups all-purpose flour
2/3 cup plus 1 Tablespoon fine yellow cornmeal (polenta)
Zest of 1 lemon
pinch of salt
Preheat oven to 350 degrees. Line baking sheets with parchement paper. Sift together the flour, cornmeal, and salt onto a sheet of wax paper and set aside. Cream butter and sugar in mixing bowl until very light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add the lemon zest and mix for another minute. Add flour/cormeal mixture over the batter and mix well.
Shape the dough into walnut-sized balls. To make horse-shoe shape roll the ball between your hands to form a log shape. Place on parchment lined baking sheet and turn sides of log down to form horse-shoe shape.
Bake until golden brown about 12-15 minutes.
right below the lemon is a zester, below that a microplane grater
I prefer the longer strips that the small zester makes rather than the small bits from the microplane grater