Italian Polenta Cookies



I have cold and you can hear it in this one, I edited out the nose blowing 🙂
These cookies are are very tender and also have a very interesting texture because of the cornmeal.

Music by Jason Shaw http://www.youtube.com/user/audionautix Jason Shaw@audionautix.com

1 3/4 cups all purpose flour
1 cup Italian Polenta or coarse yellow cornmeal
1/2 tsp salt
1 cup butter at room temperature
2/3 cup sugar
1 tbsp finely grated lemon zest (the caption says peel in the video, but it is zest)
1 large egg plus one egg yolk
1 tsp vanilla extract

Mix flour, corn meal and salt together set aside
Cream together butter, lemon zest, egg and egg yolk, sugar and vanilla together until light and fluffy.
Blend in flour a little at a time until it is well combined.
Transfer batter into a pastry bag with a large star tip.
Pipe S shapes about 3 inches long and 1 inch wide, spacing 1.5 inches apart on baking sheet lined with parchment, silicone mats or grease them.
Place the cookie sheet in freezer for 30 minutes until dough is chilled and firm.
Bake cookies at 350 for about 15-18 minutes until edges are brown.

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