Venetian Cornmeal Cookies (Zaeti)

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1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ongeveer 5 min

2. 2

   In a small bowl, soak the raisins in warm water for 5-10 minutes to plump them up, then drain well and pat dry.

   Ongeveer 10 min

   Tip van de kok: This step makes the raisins extra juicy and prevents them from burning during baking.

3. 3

   In a large bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt.

   Ongeveer 1 min

4. 4

   Add the softened unsalted butter, egg, lemon zest, and vanilla extract to the dry ingredients.

   Ongeveer 1 min

5. 5

   Mix with your hands or a spoon until a crumbly dough forms, then incorporate the drained raisins.

   Ongeveer 2 min

   Tip van de kok: If the dough seems too dry, add milk one teaspoon at a time until it comes together.

6. 6

   Take small portions of the dough and shape them into oval or diamond-shaped cookies, about 5-6 cm long.

   Ongeveer 5 min

   Tip van de kok: Aim for a consistent size so the cookies bake evenly.

7. 7

   Place the shaped cookies on the prepared baking sheet, leaving some space between them.

   Ongeveer 1 min

8. 8

   Bake for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.

   Ongeveer 15 min

   Tip van de kok: Keep an eye on them towards the end as baking times can vary.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

   Ongeveer 5 min