Krumiri
Yield
1 batchPrep
25 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| ⅔ | cup |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 158 | ml |
sugar
|
|
| 3 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
Directions
PREHEAT THE OVEN TO 325℉ (160℃).
Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle.
Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes.
Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition.
Stir the flour and cornmeal together, and stir into the butter mixture by hand.
Line 2 or 3 cookie sheets with parchment paper and pipe.
Bake about 15 minutes. Remove from pans and cool on a rack.
