Friday, February 19, 2010


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