Polenta (Cornmeal) Cookies is the first thing that comes to most people’s mind when it arrives to a comfort meal. Today, we will provide you steps on cooking a appetizing Polenta (Cornmeal) Cookies.
We hope you got benefit from reading it, now let’s go back to polenta (cornmeal) cookies recipe. You can cook polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you achieve it.
First of all, here are the ingridients that you should ready to make Polenta (Cornmeal) Cookies:
- Prepare 125 g of Butter *softened.
- Get 1/2 cup of Caster Sugar.
- Prepare 1 of Egg.
- Prepare 1 cup of Polenta (Cornmeal).
- Take 3/4 cup of Plain Flour.
- Use 1/2 cup of Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc.
- Get 1/4 cup of Nuts *Pine Nuts, Pistachio OR Almonds.
After readying the ingridients, now we are ready to make our delightful 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..
Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios]. Sweet cornmeal cookies with a ton of bright lemon flavor. 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. By Jennifer Segal, adapted with modifications from The Italian Baker by Modification of earlier review.
Recipe : Polenta (Cornmeal) Cookies
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