Miss A made a request. She has been buying polenta cookies at the gourmet grocery store in town and she wanted me to figure out recipe for her so she could make her own. I did some research. Most polenta cookies are citrus of some type. Many of the recipes are all but identical. One called to me. A northern Italy recipe from Food 52.
My one problem with the recipe was that it uses a food processor to make they cookie. Why? They did give directions on how to make the cookies by hand but they really did not make sense. I changed the directions. Easy fix. Easy cookie. Yummy cookie.
I am also giving my gluten free variation because I was asked for that too. Different requester. That is my life.
lemon polenta cookie
2/3 cup butter, room temperature (I used Pulgra. The highest fat content makes tastier cookies)
1/2 cup sugar
2 egg yolks
zest of one large lemon
1 cup flour (for gluten free: 1/2 cup arrowroot flour, 1/2 cup almond flour, 1/2 cup sorghum flour, 1/2 cup amaranth flour)
1/4 cup polenta
sugar for mashing
Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with a silpat or parchment paper.
Cream the butter and sugar together. Mix in the egg yolks and lemon zest. Mix in the flours and polenta.
At this point, I took about half the dough. Rolled it into a cylinder and wrapped with parchment paper. I then put it in a freezer bag so Miss A can slice off cookies and bake at her leisur.
If the dough is not been frozen, take a small teaspoon of dough and roll into a ball. Place it on the baking sheet. Do this until the sheet is full. Put a small amount of sugar in a saucer. Press the bottom of a glass into it. Mash a ball flat. Repeat. The glass will need to be redipped every time.
Bake for 15 minutes or until golden.
Yumminess. But the do look like a lot of other cookies I make!
By the way and totally off topic, I cannot tie my shoes. Badly enough that I get teased about it and other people have started tying for me. Sigh . . .