Italian Cuisine
Ingredients:
- 1 ¾ cups all
purpose flour.
- 1 cup Italian
polenta or coarse yellow cornmeal.
- ½ tsp salt.
- 1 cup (2
sticks) unsalted butter, room temperature.
- ⅔ cup sugar.
- 1 tbsp finely
grated lemon zest.
- 1 large egg.
- 1 large egg
yolk.
- 1 tsp pure
vanilla extract.
Directions:
- Preheat oven
to 350 F.
- Whisk
together flour, polenta and salt in a bowl.
- Put butter,
sugar and lemon zest in the bowl of electric mixer fitted with paddle
attachment, beat on medium-high speed about 2 minutes
or until pale and fluffy. Scraping down the sides of the bowl as needed.
- Add egg and
egg yolk, one at a time, beating after each addition to combine.
- Mix in
vanilla.
- Gradually add
flour mixture, and beat until just combined.
- Transfer batter
to a pastry bag fitted with a 7/16 inch star tip.
- Pipe S shape
about 3 inches long and 1 inch wide, spacing 1 ½ inches apart on baking sheets
lined with parchment.
- Chill in freezer
about 30 minutes or until dough is firm.
- Bake cookies 15
to 18 minutes or until edges are golden, rotating sheets halfway through.
- Transfer
cookies on parchment to wire racks to cool completely.
- Cookies can
be stored in an airtight container at room temperature up to 1 week.