Best Cardamom Lemon Polenta Cookies Recipes

CARDAMOM-LEMON POLENTA COOKIES

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.

LEMON POLENTA BISCUITS

Steps:

• Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
• Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
• Refrigerate dough logs until firm, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
• Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
• Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

CARDAMOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.