Recipe: Zalettini Cookies (Italian log-shaped cookies using cornmeal and rum-soaked raisins)

ZALETTINI COOKIES

"I discovered these cookies in Venice, Italy, when I lived there and worked as an apprentice in a very fine pastry shop. These are traditional Venetian cookies made with cornmeal and raisins. The cornmeal gives them their crunch texture and the raisins add sweetness. These are tasty on their own and are also excellent dunked in coffee or tea."

3/4 cup dark raisins*
1/3 cup dark rum
5 1/2 ounces (11 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
2 extra-large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/4 cups fine yellow cornmeal
1/2 teaspoon salt
1/2 cup finely chopped walnuts or pecans (optional)

Place the raisins in a small bowl and cover with the rum. Cover the bowl tightly with plastic wrap and let raisins soak for at least 30 minutes.

Position the oven racks to the upper and lower thirds and preheat oven to 375 degrees F. Line two baking sheets with parchment paper or non-stick liners.

Place the butter in the bowl of an electric stand mixer and beat until fluffy, about two minutes. Add the sugar; cream until light and fluffy, about two minutes.

Using a fork, lightly beat together the eggs and vanilla in a small bowl. With the mixer speed on low, add the egg mixture to the butter mixture. Scrape down the sides and bottom of the bowl with a rubber spatula to mix evenly.

Over a large piece of parchment paper or a bowl, sift together the flour and baking powder. Add the cornmeal and salt and toss together lightly to blend. Add the dry ingredients to the butter mixture in three stages, blending well after each addition. Stir in the nuts, if using.

Drain the raisins and pat dry. Add to the dough and blend to distribute evenly.

Pinch off 2 tablespoon-size pieces of the dough and roll in your hands into log shapes about 3 inches long, 1 inch wide and 1/2 inch thick. Place the cookies on the lined baking sheets, leaving 2 inches of space between them so there is room for them to expand as they bake.

Bake 8 minutes. Switch the baking sheets and bake another 8 to 10 more minutes, or until they are light golden and set. Remove the baking sheets from the oven and cool on racks for 10 minutes. Remove the cookies from the baking sheets and cool completely on racks.

Store the Zalettini in an airtight container between layers of waxed paper at room temperature up to 1 week. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.

*The raisins may be replaced with dried cherries or dried cranberries.

Makes about 28 cookies
Source: The Essential Baker: The Comprehensive Guide to Baking With Chocolate, Fruit, Nuts, Spices, and Other Ingredients by Carole Bloom