Polenta (Cornmeal) Cookies
Polenta (Cornmeal) Cookies. Reduce the heat to low and cook until the mixture thickens and the cornmeal is. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal. These cookies have a wonderful buttery crunch that is terribly.
Ingredients
-
Prepare 125 g of Butter *softened
-
You need 1/2 cup of Caster Sugar
-
Prepare 1 of Egg
-
You need 1 cup of Polenta (Cornmeal)
-
Prepare 3/4 cup of Plain Flour
-
It’s 1/2 cup of Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
-
You need 1/4 cup of Nuts *Pine Nuts, Pistachio OR Almonds
Steps
- 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..
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. Transfer cookies to a wire rack to cool. These cookies are very traditional Italian – akin to a cherry-polenta biscotti. They aren't supposed to be like a modern American cookie.
