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polenta cookies recipe

Author Claudia Rinaldi | Gourmet Project


  • 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)


  1. 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.
  2. Preheat oven to 370-390°F (190-200°C).
  3. 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.
  4. Bake cookies 12-15 minutes (until borders get a golden color).