Method

Step 1: Prepare the Dough

Cream the Butter and Sugar:

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until pale and fluffy. This step ensures the cookies have a tender texture.

Incorporate the Egg Yolks:

Add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the vanilla extract (and lemon zest if using) for added aroma.

Combine the Dry Ingredients:

In a separate bowl, sift together the all-purpose flour, cornmeal, and salt. Gradually fold these into the butter mixture until a smooth, slightly stiff dough forms.

Step 2: Shape the Krumiri

Prepare the Piping Bag:

Fit a piping bag with a star tip and fill it with the dough. If the dough feels too stiff, let it rest at room temperature for a few minutes to soften slightly.

Pipe the Biscuits:

Line a baking tray with parchment paper. Pipe the dough into crescent shapes about 3 inches long, leaving some space between each cookie.

Step 3: Bake the Biscuits

Preheat the Oven:

Set your oven to 180°C (350°F).

Bake to Perfection:

Bake the cookies for 12–15 minutes or until the edges are golden. Avoid overbaking to preserve their tender crumb.

Cool and Serve:

Let the cookies cool on the baking tray for 5 minutes, then transfer them to a cooling rack to cool completely.

Variations and Tips

For Gluten-Free Krumiri: Substitute all-purpose flour with a gluten-free flour blend. Ensure the cornmeal is certified gluten-free.

For a Dairy-Free Option: Replace butter with a plant-based margarine.

Flavor Variations: Add a pinch of cinnamon or substitute vanilla with almond extract for a different flavor profile.

Shaping Tip: If you don’t have a piping bag, roll the dough into a log, cut into equal portions, and shape into crescents manually.