Recipe courtesy of Allison Robicelli
Polenta Cookies
- Level: Easy
- Yield: 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 109
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 31
- Sodium
- 44
- Total: 2 hr 5 min (includes cooling time)
- Active: 25 min
Ingredients
1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup sugar
2 large eggs plus 1 large egg yolk
1/2 teaspoon vanilla extract
Directions
- In a bowl, mix together the polenta, flour, baking powder and salt.
- In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
- Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
- Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
- Polenta cookies can be stored in an airtight container for up to 3 weeks.