 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Makes about 2-1/2 doz. Nice for coffee. Ingredients:
1 3/4 cups all-purpose flour |
1 cup italian polenta or yellow cornmeal |
1/2 teaspoon salt |
1 cup unsalted butter (2 sticks), softened |
2/3 cup sugar |
1 tablespoon lemon zest (1 lemon) |
1 large egg plus 1 large egg yolk |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Add egg and egg yolk, 1 at a time, beating after each addition to combine.
4. Mix in vanilla.
5. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1-inch star tip.
6. Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment.
7. Bake cookies until edges are golden, 15 to 18 minutes.
8. Transfer cookies on parchment to wire racks; let cool about 10 minutes.
9. Remove cookies from parchment, and transfer to racks to cool completely
|
|