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Zaleti- Yellow Venetian Cookies (Dairy or Parve)
Ingredients
- Makes about 24 cookies
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- a generous pinch of salt
- 1 teaspoon baking powder
- 6 oz unsalted butter or margarine (cold), or 2/3 cup of olive oil
- 3/4 cup raisins
- 2 eggs
- 1 ½ tbsp vanilla extract
- grated zest of one lemon
- confectioner’s sugar
Directions
Preheat oven to 350 F (175 C).
Place the cornmeal, flour, salt, sugar, and baking powder in a food processor and combine together.
Add the butter or margarine and pulse.
Add the eggs, the vanilla extract and lemon zest, and process until fully combined.
Lastly, add the raisins.
The texture should be crumbly.
Transfer the dough to a lightly floured work surface, and knead it with your hands till smooth, then divide it into 4 pieces. Roll the pieces into cylinders (about 1” or 1 ½” diameter).
Flatten the cylinders slightly.
Cut diagonally at about 1 1/2 inch (4 cm) intervals.
Flatten the cookies about 1/3” thick, and make diamond shapes.
Arrange the cookies on a cookie sheet lined with parchment paper, and bake for 15 minutes or until a light gold brown color.
Allow them to cool on a rack, then dust with confectioner’s sugar.
https://dinnerinvenice.com/2011/11/27/zaleti-yellow-venetian-cookies-dairy-or-parve/
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