Polenta Holiday Cookies
Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Polenta Holiday Cookies
Crispy, crunchy, polenta cookies. The recipe was kindly gifted to me by my MIL Elisabetta. They have become a welcome tradition in my family. We make them a couple of weeks ahead of the holidays and keep them fresh in a metal tin, lined with parchment paper. The mix of polenta and potatoes starch gives them a melt in your mouth texture. I like to dust them with a light coating of powder sugar and I enjoy them as treat with tea or when my sweet tooth requires a fixing.
Servings Prep Time
30small cookies 30minutes
Cook Time Passive Time
10/12minutes 30minutes rest time
Servings Prep Time
30small cookies 30minutes
Cook Time Passive Time
10/12minutes 30minutes rest time
Ingredients
  • 1 3/4 cups fine italian polenta
  • 1cup all-purpose flour
  • 3/4cup potato starchitalian fecola
  • 1 cup ground almonds
  • 1/2teaspoon baking powder
  • 1pinch fine sea salt
  • 1stick butter unsalted
  • 1cup sugar
  • 1/2medium zest of a lemon
  • 1/2teaspoon natural vanilla extract
  • 2large eggs
  • powder sugar for dusting
Instructions
  1. In a bowl, mix together the polenta, flour, potato starch, almonds, baking powder and salt.
  2. In a mixer, cream together the butter and sugar. Add the eggs one by one, then add the lemon and the vanilla. Add the dry ingredients and mix until a firm dough forms.
  3. Divide the dough in half, place each piece onto a piece of parchment or wax paper, Cover with another piece of parchment and roll out both pieces with a pin in to two 1/4 inch thick rectangles. Refrigerate at least 1 hour.
  4. Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. Cut the cookies with small shaped cookie cutters. Place on the prepared cookie sheets about 2 inches apart. Bake, rotating the cookie sheet halfway through, until cookies are just golden, 10 to 12 minutes. Transfer to a rack to cool completely, about 20 minutes. Dust with powder sugar.
  5. Polenta cookies can be stored in an airtight container for up to 3 weeks.

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