"k0061"
(k0061-0) zaletti
marcella hazen's italian kitchen

2
1 1/2
1 1/2
1
1/8
1/8
 c
c
c
c
t
t
 polenta
flour
powdered sugar
butter
baking powder
salt
 mix well with hands





-

lemon juice

 add enough to get dough to
hang together
  • chill dough, roll out to 1/4 in thickness, and cut into rounds about 2 in in diameter
  • arrange on ungreased cookie sheet and bake 8 to 10 min at 350 deg F
  • cool, drink grappa, and eat



"k0061"
(k0061-1) zaletti
nick malgieri, via boston globe, oct 93

1 1/2
1 1/2
1/2
1/4
1
 c
c
c
t
t
 polenta
flour
sugar
salt
baking powder
 mix well




3/4
3/4
 c
c
 sweet butter
currants
 cut in 'til all crumbs
add and mix in
1
2
2
 ea
ea
t
 lemon
eggs
vanilla extract
 grate the rind of the lemon,
beat with the two eggs and
vanilla; stir into above
  • shape the dough into 1 1/2 inch cylinders and refrigerate
  • cut 1/8 in cookie slices from cylinder and place on cookie sheet
  • bake 15 min at 350 deg F or until lightly golden
  • place on wire rack to cool and dust with confectioners sugar
  • store in cookie tin with close fitting lid



"k0061"
(k0061-2) zaletti
tab, chris kimball, september 1999

1 1/2
1
2
1/2
 c
c
t
t
 flour
polenta
baking powder
salt
 mix and reserve



11
1/2
 T
c
 butter @ 66 degF
sugar
 cream together 'til
light and fluffy
2
1
ea
ea
 eggs
lemon
 add singly, beat 30 sec ea
zest, mince, and add
  • put mixer on low, add flour mixture gradually, beat about 2 min
  • dough should be pliable but not sticky
  • put 2 T dough per cookie on cookie sheet
  • bake 15 min at 375 degF, turn sheet halfway through
  • cookies should look puffy and slightly browned
  • cool 10 min on cookie sheet, and then on rack; makes 4 doz