Rosemary Lemon Polenta Cookies
Serves 3615 mins prep12 mins cook
These easy to make scoop-and-bake cornmeal cookies are scented with the seductive combination of rosemary and lemon. You'll love their delicious rustic texture and tender crumb.
0 servings
What you need
Instructions
0 Beat the butter and sugar in a standing mixer until light and fluffy, about 3 minutes on medium high speed. Add the lemon zest and the eggs, one at a time, beating until incorporated. Stir in the lemon extract, if using. 1 Mix the flour, cornmeal, rosemary, baking powder and salt in a bowl until blended together. 2 Add the dry mixture to the butter on low speed in 2 parts, just until the dough comes together. Stir in the pine nuts. Cover the bowl and refrigerate for an hour or two, until the dough is firm and scoopable. 3 Heat the oven to 325 (160 C) degrees and line 2 large baking sheets with parchment paper. 4 Scoop the dough into tablespoon-sized balls (I like to use a cookie scoop) so they come out even) and arrange on the cookie sheets about 2-inches apart. 5 Bake 12 minutes, or until the cookies are puffed and slightly golden on the edges. Cool the cookies on the baking sheet 5 minutes before transferring to a rack to cool completely. 6 To make the glaze, stir together the powdered sugar, cream, lemon juice and zest until smooth. Spread some glaze on each cookie. Put a few rosemary leaves and a pine nut on the top.View original recipe