"Cookie Week" on Martha Stewart's TV show concludes this week with these Italian Polenta Cookies. She still owes us one cookie recipe though, since she didn't have one on Monday! (If you missed the other cookies this week, they're after the jump too.)
Not sure if these have to be in the "S" shaped shown here and suggested in the recipe after the jump. I wonder if you put them in the shape of another letter, or perhaps the number "4" they just don't taste the same?
Italian Polenta Cookies
1 3/4 cups all-purpose flour
1 cup Italian polenta or coarse yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 tablespoon finely grated lemon zest
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a bowl.
Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
Pipe S shapes about 3 inches long and 1 inch wide, spacing 1 ½ inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
Previously:
Brown-Butter Toffee Blondies
Chocolate Mint Sandwiches
Lime Meltaways
A fraking amazing Battlestar Galactica cake
Iced Tea 101
Pierogies + cheese + onions + kraut = Parmageddon!
