Custard Cookies

1. Put the cornmeal, flour and pudding powder in a very large pan and heat for 5 minutes over a mild heat, stirring constantly. This increases the aroma. Remove from heat and let cool down.
2. Whip the butter and powdered sugar until very creamy and then stir in the egg yolks. Gradually stir in the cooled flour mixture. If the dough is still very crumbly, stir it with the milk until smooth. Quarter several cherries and keep them ready.
3. Preheat the oven to 150 °. Line 2 trays with baking paper. The dough is very soft and supple and does not stick due to the butter, but it is very difficult to push through the (slightly larger) star nozzle with a normal cake syringe or a piping bag. But it works great if you ONLY fill the star spout with dough and press it out of the spout onto the sheet with your thumb. If you don’t like that, or if you don’t have a large star nozzle, you can simply make 2.5 – 3 cm balls out of the dough, place them on the tray, press them in the middle with a finger and place them in the trough a small piece of cherry. A small piece of cherry is also pressed in the middle of the sprayed-on blanks.
4. The baking time is 15 minutes. They must not brown. They are like “velvet” and a delicious little snack with a cup of coffee or tea.

Annotation:

1. Regarding the use of custard powder for these biscuits, it should be said that it is an essential part of the original and that it gives the dough a very special aroma by heating it together with the flour beforehand. But if you don’t want to use a ready-made powder, you have to replace the amount with normal cornstarch and vanilla flavoring in powder form.