Polenta And Lemon Cookies
These delightful Italian-inspired cookies combine the rustic texture of polenta with the bright, zesty flavor of fresh lemon, creating a crisp, golden treat that's perfect with tea or coffee. Their unique sandy texture and aromatic citrus notes make them a standout addition to any cookie jar or dessert platter.
Ingredients
Ingredients
- 1 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 1 tbsp lemon zest finely grated from 2 large lemons
- 2 tbsp fresh lemon juice
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1.5 cups fine yellow cornmeal (polenta)
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 2 tbsp powdered sugar for dusting, optional
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months; thaw at room temperature. Make-Ahead: The dough can be prepared, shaped into balls, and chilled in the refrigerator for up to 2 days before baking; let sit at room temperature for 10 minutes before flattening and baking. Substitutions: For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend. For a stronger lemon flavor, add an extra 1/2 tsp of lemon zest. Serving Suggestions: Pair with herbal tea, espresso, or as a light dessert with fresh berries.