Lemon-Poppy Polenta Cookie and Huckleberry Sorbet S

Name: Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup instant polenta; 3/4 cup all-purpose flour, plus more for dusting; 2/3 cup confectioners' sugar; 1/8 teaspoon baking powder; Pinch of salt; 5 tablespoons unsalted butter, at room temperature; 3 tablespoons solid vegetable shortening, at room temperature; Finely grated zest of 1 lemon; 1 egg, at room temperature; 1 tablespoon poppy seeds; About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly

Servings: persons

1 cup instant polenta
3/4 cup all-purpose flour, plus more for dusting
2/3 cup confectioners' sugar
1/8 teaspoon baking powder
Pinch of salt
5 tablespoons unsalted butter, at room temperature
3 tablespoons solid vegetable shortening, at room temperature
Finely grated zest of 1 lemon
1 egg, at room temperature
1 tablespoon poppy seeds
About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly

1
In a food processor, combine the polenta, 3/4 cup of flour, confectioners' sugar, baking powder and salt and pulse to blend.
2
Add the butter, shortening and lemon zest and pulse until the mixture resembles coarse sand.
3
Add the egg and poppy seeds and pulse just until the dough forms a ball.
4
Pat the dough into a disk and wrap in plastic; refrigerate for at least 1 hour, or until firm.
5
Preheat the oven to 350.
6
Generously flour a work surface and rolling pin.
7
Roll out the dough 1/8 inch thick.
8
Using a floured 2 1/4-inch round biscuit cutter, stamp out 28 cookies as close together as possible.
9
Gather the dough scraps together and gently reroll the dough, then stamp out 4 more cookies.
10
Carefully transfer the cookies to 2 ungreased baking sheets.
11
Bake the cookies on the upper and lower racks of the oven for 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking to ensure even browning.
12
Let the cookies cool on the baking sheets.
13
To form the sandwiches, scoop about 1/4 cup of the softened sorbet onto each of 16 cookies.
14
Top the sorbet with the remaining cookies, pressing lightly to help evenly spread the sorbet.
15
Set the sandwiches on a baking sheet and freeze for about 1 hour, or until the sorbet is firm.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup instant polenta, 3/4 cup all-purpose flour, plus more for dusting, 2/3 cup confectioners' sugar, 1/8 teaspoon baking powder, and more.

Yes, Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions