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- Polenta Cookies
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- Ingredients:
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1 and 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
2 sticks unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest
1 tablespoon fresh thyme
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract
1 tablespoon lemon juice
Directions:
Preheat oven to 350°F (176°C).
Whisk together flour, polenta, and salt in a medium bowl; set aside.
Put butter, sugar, lemon zest, and thyme in the bowl of an electric mixer fitted with the paddle attachment
Beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Add egg and egg yolk, one at a time, beating after each addition to combine.
Mix in vanilla and lemon juice.
Gradually add flour mixture, and beat until just combined.
Transfer batter to a pastry bag fitted with a 1/2-inch star tip.
Pipe "S" shapes about 3 inches long and 1 inch wide, spaced 1 and 1/2 inches apart on baking sheets lined with parchment.
Bake cookies until edges are golden, 15 to 18 minutes.
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- Transfer cookies on parchment to wire racks; let cool about 10 minutes.
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- Remove cookies from parchment, and transfer to racks to cool completely.
That's it!
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