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Italian Polenta Cookies (sweet or savory)
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This cookie tastes great with tea.
Or try a savory version of this cookie by eliminating the sugar, vanilla and lemon, and adding 1 tablespoon of minced garlic, 1 teaspoon dried Italian seasoning, a pinch of dried basil and freshly ground pepper.
Hands on time: 10 minutes Total time: 55 minutes Serves: Makes 3 dozen
Ingredients:
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1 3/4 cups all-purpose flour
1 cup Italian polenta or coarse yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
2/3 cup granulated sugar
1 tablespoon finely grated lemon zest
1 egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
Instructions:
Preheat oven to 350 degrees. In a bowl, whisk together flour, polenta and salt in a bowl.
Using an electric mixer on medium-high speed, beat the butter, sugar, and lemon zest 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 7/16-inch star tip (such as Ateco #825.
Pipe swirl shapes about 3 inches long and 1 inch wide, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Store in an airtight container up to 1 week.
Using an electric mixer on medium-high speed, beat the butter, sugar, and lemon zest 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 7/16-inch star tip (such as Ateco #825.
Pipe swirl shapes about 3 inches long and 1 inch wide, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Store in an airtight container up to 1 week.
Nutrition:
Per serving (sweet version only): 118 calories (percent of calories from fat, 44), 2 grams protein, 14 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 26 milligrams cholesterol, 33 milligrams sodium.
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