Sugar cookies recipe from Italy: polenta cookies.
When a cookbook has the word home in the title, my mom likes it, and probably buys it.
And the trick works.
I added tangerine zest and basil sugar and I am now happily crunching this tiny delights :-).
polenta cookies with basil sugar
- 2.6 oz butter 75 gr
- 5,3 oz oz of polenta flour (cornmeal) 150 gr
- 2,6 oz Manitoba flour 75 gr
- 1,8 oz sugar 50 gr
- 1 tangerine zest
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp water
- 2 tbsp white sugar (or basil sugar)
Mix together butter (from the fridge and diced), polenta flour, flour, sugar and tangerine zest. When you get a sandy consistency, add the egg and the vanilla extract and work into a dough (if needed add a couple of water tbsp.). Form a dough ball, wrap it in plastic and freeze for about 15 minutes.
Preheat oven to 370-390°F (190-200°C).
Divide the dough in small pieces and work them with your hands into balls. Press each ball between your palms to get a round cookie. Sprinkle basil sugar over a clean surface and press each cookie (one side only) over it. Line cookies on an oven sheet with parchment paper.
Bake cookies 12-15 minutes (until borders get a golden color).
enjoy crunchy polenta cookies