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Wednesday, February 9, 2011

Italian Polenta Cookies

I figured it was time to start representing my Italian roots on here (you're welcome mom) and what better way then through Italian cookies?! I'll admit that the polenta in these cookies threw some people off. I think it was an unexpected extra crunch for some and a pleasant surprise for others :) Personally, I think they are good. They are crisp, light, and unique cookies. Perfect for a snack and similar to a tea cookie. Just think of them as a light sugar cookie with cornmeal and you'll know what to expect.

Preheat oven to 350
Note: You'll need a piping bag and a star tip (e.g. Ateco #825)

  • 1 3/4 cups flour
  • 1 cup polenta (or coarse cornmeal will do)
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cups white sugar
  • 1 tbs lemon zest
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • Whisk together flour, polenta, and salt in a bowl
  • Beat butter, sugar, and lemon zest in an electric mixer until pale and fluffy for about 2 minutes
  • Add egg and egg yolk one at a time, mixing after each addition
  • Mix in vanilla
  • Gradually add flour mixture
  • Add batter to the piping bag
  • Pipe into 'S' shapes, or whatever shape you like. Have fun with it! Shapes should be about 3" long and spaced 1" apart on a parchment lined baking sheet
  • Place the shapes in the freezer (on the baking sheet) for about 30 minutes
  • Once they have been in the freezer to hold their shape a little better, bake them for 15-18 minutes until golden brown; rotating half way through
And there you go. Italian cookies completo!


  1. Reddi luuuuvvvved them! I mean wet nose barking for more luuuuuved them! I enjoyed them as well! I liked the crunch. It's what makes them a polenta cookie, no?
    Btw, is "completo" a word? Just asking.

  2. It is a word! At least according to Google Translate ;)