Italian Polenta Cookies
This is from the Martha Stewart cookbook. These are amazing!
1 3/4 c. all purpose flour
1 c. Italian polenta or coarse yellow cornmeal
1/2 tsp salt
1 c. butter (2 sticks)
2/3 c. sugar
1 tbsp finely grated lemon zest
1 large egg plus 1 large yolk
1 tsp pure vanilla
1. Preheat oven to 350F. Whisk together flour, polenta, and salt in a bowl.
2. Put butter, sugar, and lemon zest in the bowl of a mixer fitted with paddle; beat on medium high speed until pale and fluffy - about 2 mins - scraping down the sides. Add the egg and yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture and beat until just combined. Transfer batter to a pastry bag with a really big star tip.
3. Pipe "S" shapes about 3 inches long and 1 inch wide onto baking sheet lined with parchment. Chill in freezer until dough is firm - about 30 minutes. Bake cookies until edges are golden - 15 to 18 minutes - rotating the trays halfway through. Let cool 10 minutes, then transfer to racks to cool completely. Store in air tight container for up to 1 week.
1 3/4 c. all purpose flour
1 c. Italian polenta or coarse yellow cornmeal
1/2 tsp salt
1 c. butter (2 sticks)
2/3 c. sugar
1 tbsp finely grated lemon zest
1 large egg plus 1 large yolk
1 tsp pure vanilla
1. Preheat oven to 350F. Whisk together flour, polenta, and salt in a bowl.
2. Put butter, sugar, and lemon zest in the bowl of a mixer fitted with paddle; beat on medium high speed until pale and fluffy - about 2 mins - scraping down the sides. Add the egg and yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture and beat until just combined. Transfer batter to a pastry bag with a really big star tip.
3. Pipe "S" shapes about 3 inches long and 1 inch wide onto baking sheet lined with parchment. Chill in freezer until dough is firm - about 30 minutes. Bake cookies until edges are golden - 15 to 18 minutes - rotating the trays halfway through. Let cool 10 minutes, then transfer to racks to cool completely. Store in air tight container for up to 1 week.
