Sugar Corn Cookies
12 servings
60 minutes
Sugar corn cookies are a delicate and crumbly treat from Russian cuisine. Its base is corn flour, giving a pleasant golden hue and lightness. Butter makes the dough soft, while sugar adds sweetness and crunchiness. The recipe is simple: the dough is kneaded, rested, then rolled out, sprinkled with sugar, and cut into pieces before baking. The result is fragrant cookies with a thin caramel crust. They pair perfectly with tea or coffee, especially during cozy family evenings. Due to their composition, the cookies can be an excellent addition to children's and dietary nutrition. They can be served with jam or melted chocolate for different flavor combinations.
1
Mix the flour with dry ingredients, add softened butter, and knead the dough while gradually adding water. The dough should be soft but not sticky to the hands.
- Cornmeal: 4 glasss
- Butter: 100 g
- Sugar: 100 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Water: to taste
2
Cover the dough with plastic wrap and let it rest for 20-30 minutes.
3
Preheat the oven to 200 degrees.
4
Roll out the dough, sprinkle with sugar, fold it in half, press the dough and cut into pieces. Place on parchment and bake for 15 minutes.
- Sugar: 100 g
