Lemon-Polenta Thins

1. 1

   Preheat oven to 350C Line a baking sheet with parchment or a silicone mat.

2. 2

   In a medium mixing bowl, combine oil, sugar, and zest (food processor works great for this).

3. 3

   Beat in lemon juice, then cornmeal, oats, and salt.

4. 4

   If your dough is droopy chill it for at least 30 minutes.

5. 5

   In a small bowl stir together topping ingredients (brown sugar, nuts, and lemon zest).

6. 6

   Set aside.

7. 7

   Drop dough by rounded teaspoonfuls, at least 3 inches apart, onto prepared sheet.

8. 8

   Using a small pointy spoon push a slight dimple into each dough circle and tip about 1/8 tsp topping into each depression.

9. 9

   Bake about 12 minutes, until cookies are thin disks with golden edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.