Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, polenta (cornmeal) cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Polenta (Cornmeal) Cookies is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Polenta (Cornmeal) Cookies is something that I’ve loved my entire life.
Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever. Flavour, texture and a little crunch - this cookie has it all. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.
To get started with this particular recipe, we must prepare a few components. You can have polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Make ready 125 g Butter *softened
- Prepare 1/2 cup Caster Sugar
- Make ready 1 Egg
- Make ready 1 cup Polenta (Cornmeal)
- Prepare 3/4 cup Plain Flour
- Prepare 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Get 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal. Pretty, easy to make lemon-scented glazed cookies made with Italian polenta (or cornmeal), fresh rosemary and pine nuts. What are your favorite homemade holiday cookies? Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios].
Steps to make Polenta (Cornmeal) Cookies:
- Dried Fruit and Nuts need to be coarsely chopped up if large. Today I used Sultanas and Pistachio, and I chopped them up fairly well.
- Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Polenta (Cornmeal), Flour, Dried Fruit and Nuts, and mix well.
- Divide the dough into 2 portions, place a portion on a sheet of plastic food wrap, shape into a log, and wrap in the plastic wrap. Repeat with the remaining dough. Refrigerate for 2 hours or until firm.
- Preheat oven to 170ºC. Line two baking trays with baking paper.
- Remove and discard plastic wrap on the dough and slice the logs into 8mm thick rounds. If crumbled, just shape them into rounds. Place on the prepared trays. Cookies need plenty space around each.
- Bake for 15 to 20 minutes. Set aside on the tray to cool and harden before transferring to a wire rack to cool completely.
Sweet cornmeal cookies with a ton of bright lemon flavor. By Jennifer Segal, adapted with modifications from The Italian Baker by Modification of earlier review. These cookies are scrumdumptious made with polenta and a little less. Try Polenta Bramata, or any dry, grainy coarse-ground cornmeal or polenta. Regular cornmeal from the supermarket is more finely ground, and will yield cookies with a slightly different texture.
So that is going to wrap it up for this exceptional food polenta (cornmeal) cookies recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
