lemon polenta cookie

Miss A made a request.  She has been buying polenta cookies at the gourmet grocery store in town and she wanted me to figure out recipe for her so she could make her own.  I did some research.  Most polenta cookies are citrus of some type.  Many of the recipes are all but identical.  One called to me.  A northern Italy recipe from Food 52. 

My one problem with the recipe was that it uses a food processor to make they cookie.  Why?  They did give directions on how to make the cookies by hand but they really did not make sense.  I changed the directions.  Easy fix.  Easy cookie.  Yummy cookie. 

I am also giving my gluten free variation because I was asked for that too.  Different requester.  That is my life.

lemon polenta cookie

2/3 cup butter, room temperature (I used Pulgra.  The highest fat content makes tastier cookies)

1/2 cup sugar

2 egg yolks

zest of one large lemon

1 cup flour (for gluten free:  1/2 cup arrowroot flour, 1/2 cup almond flour, 1/2 cup sorghum flour, 1/2 cup amaranth flour)

1/4 cup polenta

sugar for mashing

Preheat oven to 350 degrees Fahrenheit.  Cover a baking sheet with a silpat or parchment paper.

Cream the butter and sugar together.  Mix in the egg yolks and lemon zest.  Mix in the flours and polenta. 

At this point, I took about half the dough.  Rolled it into a cylinder and wrapped with parchment paper.  I then put it in a freezer bag so Miss A can slice off cookies and bake at her leisur.

If the dough is not been frozen, take a small teaspoon of dough and roll into a ball.  Place it on the baking sheet.  Do this until the sheet is full.  Put a small amount of sugar in a saucer.  Press the bottom of a glass into it.  Mash a ball flat.  Repeat.  The glass will need to be redipped every time.

Bake for 15 minutes or until golden.

Yumminess.  But the do look like a lot of other cookies I make!

By the way and totally off topic, I cannot tie my shoes.  Badly enough that I get teased about it and other people have started tying for me.  Sigh . . .