The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal. These cookies have a wonderful buttery crunch that is terribly addictive, so you may want to double this recipe and keep a log or two in the freezer for whenever the mood strikes you.
| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 2 1/2 dozen |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 109 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 44 mg |
Reviews
I used almond flour instead of APF and added cinnamon. Very good rustic texture and flavor
My kids really loved these cookies. They smell so buttery good. I used gluten free flour instead of APF