Wednesday, July 20, 2011

Italian Polenta Cookies

I have just started to make these cookies.  So far I have added chopped apricots and toasted almonds to one batch with no lemon zest.  The plain ones are very nice.  They do take long to bake.  It seems more like 20 minutes but they can burn so watch carefully.


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, room temperature 

2/3 cup sugar 

1 tablespoon finely grated lemon zest oe orange zest 

1 large egg plus

1 large egg yolk 

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees.

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

Mix butter, sugar, and lemon zest in the bowl of an electric mixer.  I used a hand mixer.

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

Mix in vanilla or   almond extract   or    rum extract

Gradually add flour mixture, and beat until just combined.

Dump 1/2 of the dough onto a large piece of parchment paper.
Fold paper over and press against the paper and push the dough into a cookie roll with a straight ruler or some other straight edge.
Wrap up and place in the freezer.

Do same with the second half of dough.

Chill in freezer until dough is firm about 30 minutes.

Remove from freezer.  Cut into round cookies just like any other cookie roll.
Bake on parchment paper.  You can score the cookies much like a peanut butter cookie too.

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.

Cookies can be stored in an airtight container at room temperature up to 1 week.


Traditional way:   Did not try this yet.
Transfer batter to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
Pipe S shapes about 3 inches long and 1 inch wide, spacing 1 ½ inches apart on baking sheets lined with parchment.

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