Italian Polenta Cookies
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.
Cookies can be stored in an airtight container at room temperature up to 1 week.
Martha used a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825), and before baking, chilled the sheet of cookies in the freezer for 30 minutes.