Zaletti- Cornmeal Butter Rum Cookies Recipe

How to make it

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• In a bowl mix rum with currants and set aside for at least 30 minutes.
• Mix from time to time so that all currants will absorb some of the rum.
• Heat the oven to 170°C.
• In a bowl or kitchen machine, cream the sugar with the butter.
• Add the egg yolk and cream again.
• Mix a little salt, a teaspoon of baking powder and both flours and sift together.
• Add to the butter-sugar mixture and mix well.
• You will obtain a yellow crumble. Mix in the currants and rum.
• Take a little dough in your hand an squeeze.
• If it can't keep its shape, add a little butter and work the dough until you can shape it into a ball and it won't fall apart.
• Divide the dough in to and shape two little logs. Flatten the logs to get a squarish section.
• Cut the cookies in 10mm/ 0.4'' slices.
• Place parchment paper on a baking tray and lay the cookies with at least 10mm/0.4'' spacing between each other.
• Bake for 15-20 minutes.
• Turn around the trays at mid time for a more uniform baking.
• The cookies are better if slightly brown on the edge.
• Remove from the oven and carefully lay on a cooling tray.
• The cookies need at least 20 minutes cooling to harden.
• The zalettis are best eaten within a few hours as the volatile rum-currant fragrance will dissipate after that.
• Note: Bob's Red Mill is one brand of the corn flour