If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The first time I saw the original recipe in Martha Stewart's "Living" magazine, I knew I had to make them. Polenta! Lemon! I've tweaked the recipe a wee bit because I love lemon so much and have friends who say they don't really like lemon, but love these cookies. —Katey501
Makes 2 dozen
- 1 3/4 cups flour
- 1 cup Italian polenta or coarse cornmeal
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 1/2 tablespoons lemon zest
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Pre-heat oven to 350 degrees. Mix together polenta, flour, and salt in a bowl.
- Cream butter, sugar, and lemon zest until pale and fluffy. Add egg and egg yolk, one at a time, mixing well after each is added. Mix in vanilla and lemon extracts.
- Gradually add dry ingredients and mix until combined. Transfer batter to a pastry bag with a star tip attachment. [I use Wilton's 1M, Martha suggests Ateco's #825.]
- Pipe cookies into 'S' shapes about 3 inches long and 1 inch wide onto parchment lined cookie sheet. Bake cookies until edges are golden, about 15-18 minutes, rotating sheet about half-way through baking time. [Martha suggests chilling the dough in the freezer 30 minutes prior to baking. I tend to skip this step.]
- Transfer cookies on parchment to cooling rack and let cool for about 10 minutes.
- This recipe was entered in the contest for Your Best Holiday Confection
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.