Shortbread corn cookies with dried cherries

12 servings

40 minutes

Cornmeal shortbread cookies with dried cherries are a refined European dessert that combines the tenderness of shortbread dough with the light crunch of cornmeal and the sweet-sour hint of dried cherries. The recipe is based on a traditional shortbread technique where chilled butter gives the cookies delightful crumbliness. Cherries add a touch of freshness while vanilla enhances the overall aroma. These cookies are perfect with morning coffee or evening tea and make an excellent treat for holidays. Adding chocolate or nuts can introduce new flavor nuances to the dessert, making it even richer. This delicacy delights not only with its taste but also with its golden, slightly crunchy texture, turning each bite into a moment of enjoyment.

Energy value per serving

• Calories: 231.3
• Proteins: 2.2g
• Fats: 9.5g
• Carbohydrates: 34.3g

Ingredients

• Corn flour: 140 g
• Wheat flour: 140 g
• Baking powder: 1 tsp
• Milk: 70 ml
• Sugar: 160 g
• Vanillin: to taste
• Dried cherries: 60 g
• Butter: 130 g

Cooking steps

1. Preheat the oven to 180 degrees.

2. Mix two types of flour, sugar, and vanillin.

   Required ingredients:

   • Corn flour: 140 g
   • Wheat flour: 140 g
   • Sugar: 160 g
   • Vanillin:  to taste

3. Cut the cold butter into cubes (or grate it) and mix it with the flour. It should form a fine crumb. Place the crumb in the fridge for 15 minutes; in the meantime, you can cut the cherries into small cubes.

   Required ingredients:

   • Butter: 130 g
   • Dried cherries: 60 g

4. Slowly add milk to the chilled crumb. You may need less or more milk; the dough should be fatty and slightly sticky to the hands.

   Required ingredients:

   • Milk: 70 ml

5. Add cherry to the dough (you can also add chopped chocolate (or chips), almonds).

   Required ingredients:

   • Dried cherries: 60 g

6. Take a piece of dough the size of a walnut from the test.

7. Put in the oven for 10-15 minutes.