lemon-polenta-cookie

Mmmmmm.  By now you should know how much I LOVE cookies.  They’re my weakness and my joy.  Every now and then I like to have a cookie around that isn’t just a puffy, chewy version of your standard oatmeal raisin or chocolate chip.  This cookie is perfect.  Adapted from a Martha Stewart Living magazine (hurray for her doing something simple), it was just what I wanted for a light and unique dessert.

1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract

1/2 lemon
3 cups powdered sugar
Milk

Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. 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. Roll out dough and cut into desired shapes (I thought hearts would be fun for Valentine’s Day) and place them on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.

For icing, take 3 Cups powdered sugar and whisk with the just of 1/2 a lemon.  Add milk by the tablespoon until it’s a thick icing consistency.  Frost cookies and sprinkle with powdered sugar.

lemon-polenta-cookie2

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