Polenta Cookies
6 servings
60 minutes
Polenta cookies are a delicate and crumbly treat with a rich aroma of vanilla and lemon zest. This recipe originates from European baking traditions where polenta – cornmeal – is widely used to create baked goods with a special texture. The cookies combine creamy softness and light crispness due to the fine structure of polenta. They pair perfectly with a cup of coffee or tea, and their light sweetness makes them a wonderful addition to the dessert table. With their simplicity in preparation and unusual shape, they delight not only in taste but also in aesthetics. Such cookies are especially popular in Italian and French cuisine, where the delicate balance between sweetness and texture is appreciated.
1
Mix flour, polenta, and salt.
- Wheat flour: 1.5 glass
- Polenta (cornmeal): 200 g
- Salt: 0.5 teaspoon
2
Scrape the vanilla by cutting the pod lengthwise.
- Vanilla pod: 1 piece
3
Mix softened butter, sugar, vanilla in a mixer, add eggs, gradually add the flour and polenta mixture (if too thick, add a couple of tablespoons of water). The dough should be firm enough but also pliable to be squeezed from a piping bag.
- Butter: 180 g
- Sugar: 0.3 glass
- Vanilla pod: 1 piece
- Chicken egg: 2 pieces
- Wheat flour: 1.5 glass
- Polenta (cornmeal): 200 g
- Lemon zest: 4 tablespoons
4
Fill the piping bag, then squeeze the mixture in a zigzag pattern shaped like the letter S onto a baking sheet lined with parchment paper. If you don't have a bag, roll a parchment into a cone and pipe it in any shape.
5
Bake in the oven at 190 degrees for 10-15 minutes.
6
Let it cool on a rack.
