Rosemary Polenta Cookies
These crumbly, not-too-sweet cookies echo the clean corn flavor of polenta.
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- 1 1/2 cup(s) yellow cornmeal
- 1/4 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 1 tablespoon(s) fresh rosemary minced
- 7 tablespoon(s) unsalted butter
- 1/4 cup(s) sugar
- 1/2 teaspoon(s) vanilla
- 1 large egg
- 1 large egg yolk
- Preheat oven to 350°F with rack in middle.
- 1. Whisk together cornmeal, flour, salt, and rosemary
- 2. Beat butter and sugar with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes.
- 3. Beat in egg, yolk, and vanilla until combined well.
- 4. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined.
- 5. Form dough into 1 inch balls, place on parchment paper on cookie sheet.
- 6. Cover with another sheet of parchment and press balls of dough into disks using the bottom of a glass.
- 7. Remove top sheet of parchment paper.
- 8. Bake on an ungreased baking sheet (I prefer air bake) until bottoms of cookies are pale golden, about 15 minutes (rotate cookie sheet halfway for even browning).
- 9. Remove baked cookies from oven and leave on cookie sheet for 3 minutes (this makes the cookies crispier).
- 10. Transfer to a rack to cool completely, about 1 hour.
This recipe is a personal recipe added by auskevin and has not been tested or endorsed by MyRecipes.
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Rosemary Polenta Cookies Recipe at a Glance
- COURSE: Cookies