Raisins and Cornmeal Cookies

GIALLETTI are sweet little cookies made with raisins and cornmeal. They are really great and they are easy to make.

1/2 cup of golden raisins
3/4 cup finely ground yellow cornmeal
1 1/2 cups of unbleached all purpose flour
1 1/2 tsp baking powder
pinch of salt
1 cup of unsalted butter, softened
1 cup sugar
2 large eggs
1 tbsp of marsala or 1 tsp pure vanilla extract

Preheat the oven 350 degrees
Line cookie sheets with parchment paper

Soak the raisins for 20 to 30 minutes in a bowl of warm water.

Sift cornmeal and flour, along with the baking powder and salt together in a large bowl.

Cream the butter with the sugar until light and fluffy.
Beat in the eggs, one at a time. Beat in the marsala or vanilla extract.

Add the dry ingredients in small amounts, beating until well blended.

Drain the raisins and stir the raisins into the batter by hand.

Using a teaspoon drop the batter on the parchment paper about 2 inches apart.

Bake for 7 to 8 minutes or until edges of cookie are golden brown.
When done remove the cookies to a wire cooling rack.

This recipe makes about 45 to 50 cookies.

Another Request

This was requested by a young lady named Sally. Sally wants a good recipe for Cinnamon Buns. Well I've got one with a tiny Italian twist. Hope this recipe meets with your approval Sally.

CINNAMON BUNS

1/2 cup Crisco shorting
2 cups of scalded whole milk
2 large eggs lightly beaten
1 cup plus 1 tbsp sugar
1 tsp white sea salt
1 cup mashed potatoes, no salt
2 tbsp active dry yeast
1/2 cup lukewarm water
7 cups of unbleached all purpose flour
1 cup golden raisins
1 cup pecan nuts, medium chopped
1/2 cup candied citrus (orange or lemon is great). This is the Italian touch.
4 tbsp softened unsalted butter
1/2 tsp ground cinnamon

First scald the milk, Then remove from the heat. Using a whisk, dissolve the shorting in the milk.
Set aside and let cool to lukewarm.
Carefully pour milk mixture into a glass large bowl.

Still using the whisk, stir in the beaten eggs, salt, mashed potatoes and 1 cup of sugar.

Dissolve the yeast in the lukewarm water and stir into the mixture.

Using a wooden spoon, stir in the, citrus fruit, raisins, nuts and the flour. At this point use your hands and mix for 5 minutes kneading the dough until well combined and a smooth dough is formed. Do Not Over Work.
Place plastic wrap over bowl and place bowl in a warm draft free place and let the dough rise for 1 hour.
Lightly flour your bread board and turn the dough out onto the board.
Roll into a rectangle shape, about 12 inches by 8 inches and is about 1/2 inch thick. Using a off set spatula spread the softened butter over the dough. Sprinkle the 1 tbsp of sugar and the cinnamon over the butter.

Starting on the long side of dough, gently roll the dough jelly roll style, seam side down.
Slice into 12 pieces. Place the pieces in a large (12 x 8 inch) glass baking dish.

Cover with a very slightly damp,(light weight), kitchen towel and allow the buns to double in size. This should take about 30 to 45 minutes.

Preheat your oven to 350 degrees and bake the buns for 30 minutes or until golden brown.
When done remove the buns to a wire cooling rack.
Can be served warm or cooled.

Filled Crescents

This cookie is also called a "Calzone". Most people think that Calzone are only a large crescent shaped "pie" filled with savory ingredients, such as sausage and peppers or other combinations of savory/spicy foods. But that is far from the truth. Calzones are also sweet filled cookies made with a sweet dough and filled with several combinations of sweet and tart fillings. Some are fried and others are baked. But all are fantastic and addictive. Today's recipe is a basic dried fruit filling that is always popular.

For the Crust
1/2 pound of unsalted butter, that is softened
1 cup of whole milk cottage cheese
2 cups of unbleached all purpose flour
1/8 tsp salt

For the Filling
1/2 cup of raisins, golden or regular
1 cup of light brown sugar
1 cup of walnuts
1/2 cup of chopped dates
1/2 cup of heavy cream

Use a large mixing bowl and blend the butter and cottage cheese with a large whisk until well combined.

Using a rubber spatula gradually mix in the flour and the salt. Turn the dough out onto a very lightly floured board and knead until a soft dough is formed.
Wrap the dough in plastic wrap and place in the refrigerator for 2 hours or no longer then overnight.

Preheat the oven to 350 degrees

Remove the dough from the refrigerator after it has been chilled.

Combine all the filling ingredients in a heavy bottomed 3 quart saucepan and set over medium heat.
Stir the mixture constantly until thickened. This should take about 8 to 10 minutes. Remove the mixture from the heat and allow to cool.

On a lightly floured board roll out the cookie dough
until about 1/8 inch thick. Use a 3 inch round cookie cutter cut the dough until you get about 40 dough rounds. You will have to re-roll the dough scrapes and
re-cut the dough until it is all used up.

Using a small spoon place a teaspoon full of filling in the center of the dough rounds. Using your finger or a brush, brush the edge of the dough with a little water.
Fold the dough over to form a half moon shape. Seal the edges by pressing the tines of a fork into the dough. Place the cookies on a parchment lined cookie sheet about 2 inches apart.
Bake for 10 to 15 minutes or until slightly browned.
When done place the cookies on a cooling rack and cool completely. When cooled dust with confectioners sugar.