These simple yet delicious polenta cookies are my kind of cookie…..not too sweet with that simple taste of cornmeal. I have made these 4 times since they first appeared in Gourmet this summer and made them again this evening to serve crumbled over brandy marinated grilled peaches with sweet vanilla ricotta (recipe later this week!) I have served them on their own or alongside some homemade espresso sorbet….so many uses for these simple cookies. Make a batch and enjoy with your favorite dessert, coffee or on their own….yummy.
1 cup yellow cornmeal (not instant nor stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
1. Preheat the oven to 350 degrees Fahrenheit. Be sure the rack is in the middle of the oven.
2. Whisk the cornmeal, flour and salt together.
3. In a separate large bowl, beat together the butter, sugar and vanilla with a mixer at medium speed until pale and fluffy- about 5 minutes.
4. Beat in the egg and the extra yolk. Combine well.
5. Reduce the mixer speed to low and add in the cornmeal mixture in a slow stream, mixing just until incorporated. Do not overmix.
6. Form the dough into a 5-inch square and chill, wrapped in plastic wrap, until firm – about 30 minutes.
7. Roll out the dough on a lightly floured surface with a rolling pin into a 7-inch square – about 1/2 inch thick. Score the dough in one direction with the tines of a fork.
8. Cut the square into 8 equal strips and then cut strips into half to form long rectangles.
9. Bake on an ungreased baking sheet until bottoms of cookies are golden – abut 15 minutes.
10. Place on a rack to cool…..enjoy!