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


  1. Ryan loves lemon and cornmeal (most often in corn and cheddar muffins) so we set about making these yesterday! Yummmmm. It was a great project while taking breaks to watch the Olympics. One note ... my first batch flattened out, so I pre-chilled the rest (just 10 minutes and they kept their shape). We love your blog!

    1. I am so glad to hear it, Bridget! Always a good idea to chill cookie dough.
      Thanks for commenting!!!