4 August 2013

Italian Polenta Cookies

 
These cookies are the perfect balance of the sweet:buttery ratio. And by that I mean, a hint of sugar, and lots of creamy buttery deliciousness. Don't get me wrong, these cookies are extremely light and they even melt in your mouth. The lemon zest adds a lightness that pairs beautifully with the slightly crispy cookie edge. They are the Italian shortbread, and I chose it because it seems to go with our recent theme of Italian Cookies!




When I was a kid, I found the traditional Italian cookies really boring. I found the flavours bland and too subtle for my chocolate-craving taste buds. Looking back, what I was really looking for was the sugar rush that made your teeth ring. But now I truly appreciate the subtle sweetness of these Italian treats.


I piped out the dough using an icing bag and a wide-mouthed nozzle to get those ribbed designs on the top. It is best, I found, if you freeze the dough for a couple minutes before baking, as this preserves the design much better. You can play around with different sizes and designs if you like!


Oh, and before we get to the recipe, leave me a note in the comments telling me about your own thoughts on Italian cookies! Don't be shy :)

Italian Polenta Cookies


Ingredients:

- 1 and 3/4 cup all-purpose flour
- 1 cup cornmeal
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- zest of one lemon, about 1 tbsp
- 1 large egg, and one large egg yolk
- 1 tsp vanilla extract

Directions:


1. Mix together flour, cornmeal, and salt in a bowl. Set aside.
2. Mix together the butter, sugar, and lemon zest until light and fluffy, about 5 minutes with a hand mixer. Add the eggs, one at a time, and then the vanilla extract.
3. Fold in the dry ingredients just until combined.
4. Onto a parchment lined baking sheet, pipe out "S" shaped cookies (or, whatever form you wish really). Place the baking sheet into the freezer while you preheat the oven to 350F.
5. Bake for 15-18 minutes, or until the edges of the cookies are golden. Allow to cool for at least 10 minutes before transferring to a cooling rack to cool completely.

Store in an airtight tupperware. Enjoy!


Recipe from Martha Stewart... I love Martha.

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