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Courtesy of Patty Freedman
These delicious vanilla cornmeal cookies are filled with a smooth vanilla pastry cream. A bit of work to prepare, but well worth the effort! Ingredients
Cornmeal Cookie Dough
2- 1/4 cups all-purpose flour
1-1/4 cups semolina flour
1/2 cup cornmeal
1-1/4 teaspoons salt
1-1/4 cups powdered sugar
7 oz (15 tablespoons) cold unsalted butter
4 egg yolks beaten, plus 1 yolk for egg wash
1/2 cup cream
1 tablespoon pure vanilla extract
1 vanilla bean, seeds scraped from pod Vanilla Pastry Cream
7 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all purpose flour
2 cups whole milk
1 vanilla bean, split
vanilla sugar for decorating Instructions
Cookie Dough: In a bowl of a food processor combine dry ingredients, pulse to incorporate. Cut butter into 1-inch pieces and add to bowl. Pulse to cut butter in until mixture looks like cornmeal. Transfer mixture to bowl of stand mixer and make a well in the center, pour in cream, vanilla extract, vanilla seeds, and beaten egg yolks. Mix on low speed until dough comes together and is pliable. Turn out onto floured board and knead a couple more times, dust with flour if necessary. Flatten dough into a disc and chill for 2 hours or overnight. (Resting the dough enhances the flavor and lets the dough relax, creating a more tender cookie.)
Pastry Cream: Heat milk with split vanilla bean in non-reactive saucepan. In the bowl of a stand mixer, whisk yolks and sugar until thick and pale colored. Sift flour and cornstarch together. Add dry ingredients to the egg mixture. When the milk comes to a boil, take it off the heat and temper the egg mixture by adding a 1/4 of the hot milk. Stir the egg mixture until smooth, then pour in the rest of the milk and blend. Return the pastry cream to the saucepan and cook, stirring constantly, until thick. Remove vanilla pod (rinse, air dry and keep the bean for future use) and chill pastry cream until needed.
Assembly:
Working with half of the dough, and keeping the other half chilled, roll dough to 1/8" thickness. Cut dough into 1-1/2 inch circles and make "sets." On the bottom cookies pipe 1 teaspoon of pastry cream in the center of each circle. Cover with the top cookie and crimp shut with a ravioli stamp. Wash each cookie with an egg yolk/water wash and dust with vanilla sugar or pearl sugar. Continue with remaining dough. Bake on lined tray at 350 F for 7-10 min until bottoms are golden brown and cookies are dry on the outside.
Makes 30 cookies.
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