Italian Polenta Cookies – a delicious recipe with flour, Italian polenta, salt, unsalted butter, sugar, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350 degrees. Mix together polenta, flour, and salt in a bowl.
2
Cream butter, sugar, and lemon zest until pale and fluffy. Add egg and egg yolk, one at a time, mixing well after each is added. Mix in vanilla and lemon extracts.
3
Gradually add dry ingredients and mix until combined. Transfer batter to a pastry bag with a star tip attachment. [I use Wilton's 1M, Martha suggests Ateco's #825.]
4
Pipe cookies into 'S' shapes about 3 inches long and 1 inch wide onto parchment lined cookie sheet. Bake cookies until edges are golden, about 15-18 minutes, rotating sheet about half-way through baking time. [Martha suggests chilling the dough in the freezer 30 minutes prior to baking. I tend to skip this step.]
5
Transfer cookies on parchment to cooling rack and let cool for about 10 minutes.
853
kcal
Calories
52
g
Fat
86
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups flour, 1 cup Italian polenta or coarse cornmeal, 1/2 teaspoon salt, 1 cup unsalted butter, room temperature, and more.
Yes, Italian Polenta Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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