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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
cup Italian polenta or coarse cornmeal
cup unsalted butter, room temperature
tablespoons lemon zest
large egg yolk
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
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