Lemon Polenta Cookies – a delicious recipe with butter, vanilla, powdered sugar, lemon peel, polenta, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter, vanilla, powdered sugar and 2 tsp of the lemon peel in a large bowl with an electric mixer until well combined. Stir in polenta, then sifted flour in 2 batches until combined. Stir in lemon juice.
2
Knead dough gently on a floured surface until smooth. Divide in half and shape halves into 8-inch long triangular logs. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
3
Preheat the oven to 400u00b0F. Lightly grease 2 baking pans. Cut logs into 1/3 inch-thick slices. Place triangles about 1 inch apart on prepared pans. Sprinkle with remaining lemon peel.
4
Bake for 15 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
886
kcal
Calories
47
g
Fat
108
g
Carbs
10
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 7 ingredients. The key ingredients include: 1 cup (2 sticks) butter, 1 tsp vanilla extract, 1 1/4 cups powdered sugar, 2 tbsp grated lemon peel, and more.
Yes, Lemon 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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