List of Ingredients
- 1 CUPS of fine cornmeal
- 2/3 CUP of unsalted butter, softened
- 2/3 CUP of powdered sugar
- 9 tbsp. + 2 TSP. of all-purpose flour
- 2 of egg yolks
- vanilla bean pod
- salt
Method
Scrape the seeds from 1/2 of the vanilla bean pod. Mix the softened butter with the powdered sugar and egg yolks, then add the flour and cornmeal, a pinch of salt and the vanilla pod seeds; mix until it forms a fairly dense dough. Let it rest in the refrigerator for at least 30 minutes.
Preheat the oven to 320°F.
Remove the dough from the refrigerator and put it into a cookie press with a krumiri cookie press, or in a pastry bag with a notched tip (1/2" - 3/4"). Line a baking sheet with parchment paper. Form ridged columns on the sheet and cut them into 2 1/2" inches long pieces. Bend them slightly so they have the classic arched shape and place the tray in the refrigerator for around 10 minutes. Remove from the refrigerator and bake for 15-16 minutes. Remove and let cool.