Best Polenta Cookies Recipes

POLENTA COOKIES

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.

BLOOD ORANGE AND POPPY POLENTA SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment. Whisk polenta, salt, and 1 1/2 cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.
• Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere. Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.
• Bake shortbread until edges are golden brown and center is light golden, 25-30 minutes. Let cool in pan.
• Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10-12 minutes. Pour into a small bowl and let cool.
• Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.
• Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.
• Just before serving, retrace cuts with a sharp knife and remove bars from pan.
• Do Ahead
• Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.

ITALIAN POLENTA COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
• Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).
• Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.

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.

ALMOND POLENTA CRUMB COOKIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch round springform pan.
• In a food processor, pulse the flour, polenta, sugar, almonds, lemon zest, and salt until well mixed. Add the egg yolks and rum, and process until the mixture looks crumbly, 30 seconds. Add the butter and process just until it starts to look as if it would hold together.
• Crumble the mixture evenly into the prepared pan, but do not press it down. Sprinkle the top with the confectioners' sugar. Bake in the oven until light golden, 40 to 45 minutes.
• Remove the sides of the springform pan, and immediately cut the cookie into serving pieces. Serve warm or at room temperature.

ORANGE CURRANT POLENTA COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, add the currants and orange-flavored liqueur, or water. Soak for 5 minutes, then drain and discard the liquid. Set aside.
• Sift together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer and beat to combine. Gradually add the eggs and vanilla and mix on medium speed until incorporated, (the mixture will look curdled). Scrape down the sides of the bowl. Add the flour mixture all at once and mix again on low speed until a dough forms - scrape again including the beaters. When a dough forms add the currants, zest, and polenta and mix on low until thoroughly combined. Roll into small 1-inch balls, and arrange on parchment lined baking sheets. Bake until golden brown, about 8 to 12 minutes. Remove from the oven and let cool before serving.