Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Italian Polenta Cookies 3.1 (45) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Yield: Makes about 2 1/2 dozen Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores. Ingredients 1 ¾ cups all-purpose flour 1 cup Italian polenta, or yellow cornmeal ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened ⅔ cup sugar 1 tablespoon lemon zest, (1 lemon) 1 large egg, plus 1 large egg yolk 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, 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 1/2-inch star tip (such as Ateco No. 826). Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Cook's Notes 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. Cook's Notes Cookies can be stored in an airtight container at room temperature up to 1 week. Variations 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. Rate it Print