Pasta di Meliga (Italian Cornmeal Butter Cookies)

published on 2 March, 2026 at 11:10

INGREDIENTS

250g (1 cup + 2 tbsp) butter

250g (2 cups) all-purpose flour

150g (1 cup) fine cornmeal

100g (1/2 cup) sugar

2 eggs

1 tsp vanilla extract

Zest of 1 lemon

1 pinch of salt

METHOD

1. In a large bowl, add the all-purpose flour, cornmeal, sugar, and salt.

2. Mix with a spoon until the dry ingredients are combined.

3. Add the butter cut into cubes and the grated lemon zest.

4. Knead with your hands until you obtain a homogeneous mixture that crumbles easily.

5. Add the eggs and vanilla extract, then mix again until you get a smooth and slightly sticky dough.

6. Transfer the dough into a piping bag fitted with a star tip.

7. Pipe cookies about 5 cm (2 inches) in diameter onto a baking tray lined with parchment paper.

8. Bake at 180°C / 350°F for about 15 minutes.

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