Krumiri

Technically: "crumiri", but I do like the letter "K."  Regardless of the spelling, these crescent shaped cookies get their texture from cornmeal and butter and they are truly delicious dipped in coffee.

Weigh out 200 g butter and 150 g sugar.

Hey, you've got some Maker's Mark, pour yourself a drink and cream that butter and sugar in a mixer using the paddle attachment for a nice long time.

Add two eggs, one at a time.  This is a simple cookie and it owes a lot of its charm to emulsification, so beat well after each addition.

 

Use your creepy ghost hand to sift 240 g of AP flour with a pinch of salt and 120 g of yellow cornmeal.

And slow mix your dries into the butter/sugar mixture.

If you have some lemon hanging around, add some zest, why not?

Now is the fun part, fill a pastry bag (fitted with a star tip) with the dough.  It will be both thick and sticky, so this may not be the easiest thing you've ever done, but a good bench scraper makes all the difference.

Once all your dough is in the bag, twist the excess at the top so you can easily hold the bag with one hand placed at the top, while using your other hand to squeeze out dough from the middle of the bag.  Pipe the dough into crescent shapes (or any shape really).  

The cookies will spread a little tiny bit, so don't pipe them right next to each other.

If you don't have a SILPAT, you can use parchment paper.  But how come you don't have a SILPAT?  Oh, because they are expensive?  It's worth it!  You'll use it all the time, plus it should last a long time.  Aren't you worth a long lasting multi-tasker?  

Bake the cookies at 325 degrees F for about 12 minutes or until they get a little color around the edges (I like to turn the sheet half-way through cooking to avoid the pitfalls of cheap oven hotspots).  For an extra fancy touch, sprinkle with sanding sugar half-way through baking. 

Once they are done, let them cool on a rack and then nomnomnom!

- KLC