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