Polenta Cookies:

Since my post on breakfast polentina the other day, I have been thinking nonstop about whipping up a batch of Italian Polenta Cookies. These crispy little treats are a great change of pace from the everyday cookie. Polenta adds a gritty-ness to the finished product, so they aren't quite melt-in-your-mouth, but I have to admit, thats what I love best about them. They are a different kind of cookie: delicious enough to hold me over until the Girl Scout Cookies arrive, but not too sweet that I feel bad when I sneak a few extra after dinner!
This recipe comes from Mrs. Martha Stewart, I've yet to find a better, more basic, recipe than this, which yields the perfect polenta cookie. I generally use this as a base and then go from there, adding dried fruits, jams, citrus peels of all sorts or my favorite scented sugars. These cookies are perfect for dressing up, or down, and go wonderfully with a hot cup of tea.

Polenta Cookies

1 + 3/4 cups all-purpose flour

1 cup course ground, yellow cornmeal

1/2 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1 tbsp finely grated lemon zest

1 large egg + 1 large egg yolk

1 tsp pure vanilla extract


1. Preheat oven to 350 degrees.

2. Whisk together flour, polenta, and salt in a bowl.

3. In the bowl of your mixer, put butter, sugar, and lemon zest. Be sure your electric mixer is 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.

4. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla.

5. Gradually add flour mixture, and beat until just combined.

6. Scoop, shape, or form your cookies as you please.

7. Before baking, chill the cookies in the freezer until dough is firm, about 30 minutes.

8. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through.

9. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Enjoy.