Italian Cornmeal Spritz Cookies

These Italian Cornmeal Spritz Cookies were written-up as Christmas Cookies but I thought the cornmeal made them great for Thanksgiving too. Wow, I love these cookies, this is a different recipe! You will notice the cornmeal flavor, and the light almond is nice. It's also a cookie that isn't as sweet as others, which lends itself nicely to some colored sanding sugar if desired. And my favorite part is, the cornmeal makes them a tad crunchy with a little chew. I'll be adding this recipe to my yearly holiday baking. Don't hesitate to try this one folks, it gets my 'darn good' label and, if you like cornmeal, I think you will be pleased.

If you've ever cursed your cookie press (and yes, we've all been there),

you will find this a sticky wetter dough that sticks to the baking sheets well.

I do recommend using a good amount of cherry, we liked a half cherry for each cookie.

Italian Cornmeal Spritz Cookies-from Taste of Home

2/3 C butter, softened

1/2 C sugar

2 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1 C A/P flour

2/3 C yellow cornmeal

Red candied cherries, cut to desired size

1. Cream butter and sugar until light and fluffy. Mix in egg and extracts.
2. Add dry, mix well. Let dough sit for a few minutes so it hydrates a bit if you have the time...
3. Load cookie press with dough using desired disc (a flower or star would be traditional). This will be a sticky dough.
4. Press onto ungreased, cool cookie sheets 1" apart. Place a quarter half of a red candied cherry in the center of each cookie.
5. Bake at 325 degrees for 9-11 minutes or until set. Mine took a good 8-10 minutes more, until bottoms began to get golden.
6. Remove to wire rack to cool.

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Enjoy a cookie and have a happy day:@)

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