Whipped up for a potluck (does your life ever feel like an endless game of potluck roulette?) these little cookies were a perfect dessert, served with a small scoop of ice cream. They are crisp and buttery, but the addition of polenta yields an unexpected bite to each sweet mouthful. A dash of rosemary gives these cookies an irresistible scent and complements their, well, rustic appearance. Better yet, the dough comes together in minutes – unless, like me, you don’t have a food processor, in which case it takes what feels like hours – and bakes nearly as quickly.
A homemade chocolate ice cream accompanied these treats, but they would be perfect on their own with a cup of black tea or as sweet note at the end of a meal. In fact, as I write this – three days into a self-imposed and much-regretted sugar ban – I am beginning to fantasize about the rich, fragrant cookies all over again.
Polenta Cookies (lightly adapted from Emiko Davies via Food52)
Makes about 32 cookies
- 1 cup plain flour
- 1/4 cup extra fine polenta
- 1/2 cup sugar
- 2/3 cup butter
- 2 large egg yolks
- 1 tablespoon fresh rosemary, chopped
- Zest of one lemon
- Combine the flours and sugar in a bowl, add the chopped butter and process in a mixer or, if mixing by hand, cut into the dry ingredients until the mixture resembles breadcrumbs.
- Add the yolks, rosemary, and lemon zest and mix until you form a smooth ball of dough. Rest the dough at least 30 minutes in the fridge (it can also be left overnight). (Our note: dough was very firm when removed from fridge, so we would recommend against chilling for more than an hour.)
- Roll the dough on a well-floured surface until about 1/3 inch thick and cut out rounds with a cookie cutter (about 2 inches in diameter). Place on a baking sheet and bake at 350ºF for about 15 minutes or until just golden.