Italian Polenta Cookies
From karlyn255 14 years ago
- 18 minutes to make
- Serves 30
Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores. Cookies can be stored in an airtight container at room temperature up to 1 week. Read more Ingredients Makes about 2 1/2 dozen See less
Ingredients
- 1 3/4 cups all-purpose flour shopping list
- 1 cup Italian polenta, or yellow cornmeal shopping list
- 1/2 teaspoon salt shopping list
- 1 cup (2 sticks) unsalted butter, softened shopping list
- 2/3 cup sugar shopping list
- 1 tablespoon lemon zest, (1 lemon) shopping list
- 1 large egg, plus 1 large egg yolk shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- Preheat oven to 350 degrees.
- Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest 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.
- Gradually add flour mixture, and beat until just combined.
- Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).
- Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment.
- Bake cookies until edges are golden, 15 to 18 minutes.
- Transfer cookies on parchment to wire racks; let cool about 10 minutes.
- Remove cookies from parchment, and transfer to racks to cool completely.
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The Rating
Reviewed by 5 people-
fantastic ill try this soon luv the different ingredent thanks high5
momo_55grandma
in Mountianview loved it
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Yummy I love Italian food :)
aussie_meat_pie
in My Kitchen loved it
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mmm thanks for sharing!
magali777
in Mexico loved it
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