Ingredients
Equipment
Instructions
- Combine the butter with the powdered sugar and egg yolks. Incorporate the flour, cornmeal, a pinch of salt, and vanilla extract. Mix until a firm dough forms. Allow the dough to rest in the refrigerator for a minimum of 30 minutes.
- Retrieve the chilled dough from the refrigerator and transfer it into a pastry bag equipped with a 1/2" serrated edge tip.
- Pipe ridged tubes onto a baking sheet lined with parchment paper, creating lengths of at least 3 inches. Once piped, gently bend them into the traditional krumiri shape.
- While the krumiri are being piped and shaped, preheat the oven to 325°F (165°C). Once ready, bake the krumiri for approximately 15 to 20 minutes. After baking, take them out of the oven and allow them to cool.
Nutrition
Notes
Chilling the Dough: Don’t skip chilling. It makes the dough easier to handle and helps the cookies keep their shape while baking.
Butter: Use high-quality unsalted butter for the best flavor and texture. Avoid margarine or low-fat substitutes.
Baking Time: Keep an eye on your cookies in the last few minutes of baking. They should be just turning golden at the edges, not brown. This keeps them crumbly and tender.
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
Note: The main calorie and fat contributors are butter and sugar in the dough. Flour provides the majority of carbohydrates, while a small amount of protein comes from wheat flour and eggs.
Nutrition Facts Estimated (Krumiri Cookies, per 1 serving (about 28 g, ~2 cookies)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 140 kcal | 7% |
| Total Fat | 6 g | 8% |
| Saturated Fat | 3.5 g | 18% |
| Trans Fat | 0 g | — |
| Cholesterol | 15 mg | 5% |
| Sodium | 70 mg | 3% |
| Total Carbohydrate | 19 g | 7% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 7 g | — |
| Added Sugars | 6 g | 12% |
| Protein | 2 g | 4% |
| Vitamin D | 0 IU | 0% |
| Calcium | 10 mg | 1% |
| Iron | 0.6 mg | 3% |
| Potassium | 30 mg | 1% |