Italian Polenta Cookies

Italian Polenta Cookies (Adapted from Martha Stewart)

1 3/4 cups all-purpose flour
1 cup coarse yellow cornmeal
1/2 teaspoon salt
2/3 cup granulated sugar
1 tablespoon fresh grated lemon zest
16 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla

Preheat oven to 350

In a medium bowl, whisk together flour, polenta and salt in a bowl.

In a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue, Add butter and beat until light and fluffy. Add egg and egg yolk, one at a time, beating until combined after each. Mix in vanilla. Add flour mixture and beat just until combined. Scoop about half of the dough into a pastry bag fitted with a 7/16" star tip. Cover the remaining dough with plastic wrap to prevent any drying out.

Pipe S shapes about 3" long and 1" wide onto parchment-lined baking sheets. When you have used the amount in your pastry bag, fill it up with the rest and repeat. Cover the baking sheets with plastic wrap and place in the freezer to chill the dough until it is firm to the touch, about 30 minutes.

Remove the plastic wrap and place in the oven - bake until edges are golden, about 15 to 18 minutes. Remove from the oven and transfer the parchment sheet with the cookies on them to a wire rack to cool for 10 minutes. Remove cookies from parchment and transfer to racks to cool completely.

Makes about 30 cookies.

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