These Black Sea-style cookies replace half of the wheat flour with fine cornmeal. Cornmeal contains no gluten, so it makes the dough harder to hold together, but it gives the baked cookies a much crispier texture. Using equal parts cornmeal and wheat flour balances the two. Cornmeal’s naturally sweet aroma means there is no need for cinnamon or vanilla.
Beat the room-temperature butter and sugar for 5 minutes, until pale and fluffy. Add the egg and beat for 1 minute more.
Sift in the cornmeal, wheat flour, baking powder, and salt, then knead by hand for 5 minutes. The dough may look dry and crumbly at first; as you knead, the butter will spread through it and bring it together. If it is still crumbly, add 20 ml of milk, not more flour. Cover and let it rest.
Pinch off walnut-size pieces of dough, roll them between your palms, and arrange them spaced apart on a parchment-lined baking sheet. Press each one with your fingertip until it is about half a centimeter thick. Small cracks around the edges are normal; do not try to smooth them out.
Bake in an oven preheated to 175°C / 345°F for 20 minutes. The cookies are ready when the edges are golden and the centers are still pale. Cornmeal cookies are soft when they come out of the oven and crisp as they cool, so do not leave them in the oven. Let them sit on the baking sheet for 15 minutes, then transfer them to a wire rack.
Cover the kneaded dough and let it rest for 20 minutes; this resting time is not included in the recipe time. Cornmeal absorbs moisture slowly, so dough that has not rested may crack around the edges as you shape it.
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