Best 2 Polenta Cookies Recipes

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Indulge in the delightful world of polenta cookies, a culinary symphony of flavors and textures that will tantalize your taste buds. These delectable treats are crafted with the unique charm of polenta, an Italian cornmeal that lends a subtle sweetness and a delightful chewiness to the cookies. Embark on a journey through three enticing recipes that showcase the versatility of polenta cookies. From classic polenta cookies with a hint of lemon zest to decadent chocolate polenta cookies bursting with rich cocoa flavor, each recipe promises a unique gustatory experience. Discover the secrets behind creating these delectable gems, ensuring perfect texture and irresistible taste. Whether you're a seasoned baker or just starting your culinary adventures, these polenta cookie recipes will guide you towards creating unforgettable moments of indulgence.

Let's cook with our recipes!

POLENTA COOKIES



Polenta Cookies image

The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal. These cookies have a wonderful buttery crunch that is terribly addictive, so you may want to double this recipe and keep a log or two in the freezer for whenever the mood strikes you.

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 2 1/2 dozen

Number Of Ingredients 8

1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup sugar
2 large eggs plus 1 large egg yolk
1/2 teaspoon vanilla extract

Steps:

  • In a bowl, mix together the polenta, flour, baking powder and salt.
  • In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
  • Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
  • Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
  • Polenta cookies can be stored in an airtight container for up to 3 weeks.

CARDAMOM-LEMON POLENTA COOKIES



Cardamom-Lemon Polenta Cookies image

Make and share this Cardamom-Lemon Polenta Cookies recipe from Food.com.

Provided by Derf2440

Categories     Bar Cookie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1/4 cup blanched almond, toasted
1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
1/2 cup granulated sugar
1 tablespoon grated fresh lemon rind
3/4 teaspoon ground cardamom
1 dash salt
3 tablespoons butter
1 tablespoon water
1 large egg
cooking spray
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350f degrees.
  • Place almonds in a food processor, pulse until finely ground.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • add flour and next 5 ingredients (flour through salt) to food processor, process until combined.
  • Add butter, water and egg; pulse 3 or 4 times or just until combined.
  • Lightly press mixture evenly into bottom of a 9 inch round springform pan coated with cooking spray.
  • Sprinkle with powdered sugar.
  • Bake at 350f degrees for 30 minutes or until lightly browned.
  • Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.

Tips:

  • Use fresh cornmeal: Fresh cornmeal has a better flavor and texture than older cornmeal. If you can, try to find stone-ground cornmeal, which has a more complex flavor.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will make the cookies less likely to spread and will help them hold their shape better.
  • Bake the cookies until they are golden brown: The cookies should be golden brown around the edges and slightly firm in the center. If you overbake the cookies, they will be dry and crumbly.

Conclusion:

Polenta cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover polenta, and they can be made with a variety of different flavors. With a few simple tips, you can make perfect polenta cookies every time.

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