Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Italian Polenta Cookies
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- #124013
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 3/4 cup all-purpose flour
1 cup Italian polenta or yellow cornmeal
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup sugar
1 lemon, zest of
1 large egg, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 large egg yolk
1 teaspoon pure vanilla extract
directions
Preheat oven to 350 degrees F.
Whisk together flour, polenta, and salt in a medium bowl. Set aside.
Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture and beat until just combined.
Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826). Pipe S-shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes.
Transfer cookies on parchment to wire racks and let cool about 10 minutes. Remove cookies from parchment and transfer to racks to cool completely.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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