The use of polenta is what really caught my eye when I saw this recipe on seriouseats.com, as I’m always on the lookout for new and interesting recipes and lemon is one of my favorite dessert ingredients.
The recipe itself is simple enough – it’s a classic, cream butter and sugar, add wet ingredients, add dry ingredients and bake. I doubled the recipe and got 6 dozen cookies out of it. I think the cookies will appeal more to adults – it’s not very sweet and the polenta gives it a heartier texture. That said, a 6 year old told me that the cookie was awesome, but perhaps she just has a really sophisticated palate? J
1/2 cup uncooked polenta
1 1/2 cups (7 1/2 ounces) all purpose flour
1/2 teaspoon salt
1 cup (7 ounces) sugar
12 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest from about 1 lemon
2 tablespoons fresh juice from about 1 lemon
1. Adjust oven rack to upper and lower positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together polenta, flour, and salt; set aside.
2. In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients and beat until just incorporated. Stir in lemon juice and zest.
3. Drop dough by heaping tablespoon onto prepared baking sheet. Bake until lightly golden, about 18 minutes. Let cool 5 minutes on pan then transfer to a wire rack to continue cooling.