Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, polenta (cornmeal) cookies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Polenta (Cornmeal) Cookies is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Polenta (Cornmeal) Cookies is something which I’ve loved my whole life. They’re nice and they look wonderful.
Made with polenta or cornmeal, these Corn Cookies are hands down, one of my favourite cookies ever. Flavour, texture and a little crunch - this cookie has it all. I have to credit my husband for the.
To get started with this recipe, we have to prepare a few components. You can have polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Take 125 g Butter *softened
- Get 1/2 cup Caster Sugar
- Take 1 Egg
- Get 1 cup Polenta (Cornmeal)
- Make ready 3/4 cup Plain Flour
- Make ready 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Get 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
Cornmeal has long been used for baked goods and giving fried foods crunch and texture. Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion. Ah, the endless polenta vs. cornmeal debate. A few nights ago I found myself standing in the bulk section of my grocery store, staring blankly at a bin of cornmeal.
Instructions to make Polenta (Cornmeal) Cookies:
- Dried Fruit and Nuts need to be coarsely chopped up if large. Today I used Sultanas and Pistachio, and I chopped them up fairly well.
- Beat softened Butter and Sugar until well combined. Beat in Egg and mix well. Add Polenta (Cornmeal), Flour, Dried Fruit and Nuts, and mix well.
- Divide the dough into 2 portions, place a portion on a sheet of plastic food wrap, shape into a log, and wrap in the plastic wrap. Repeat with the remaining dough. Refrigerate for 2 hours or until firm.
- Preheat oven to 170ºC. Line two baking trays with baking paper.
- Remove and discard plastic wrap on the dough and slice the logs into 8mm thick rounds. If crumbled, just shape them into rounds. Place on the prepared trays. Cookies need plenty space around each.
- Bake for 15 to 20 minutes. Set aside on the tray to cool and harden before transferring to a wire rack to cool completely.
Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios]. Sweet cornmeal cookies with a ton of bright lemon flavor. 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. By Jennifer Segal, adapted with modifications from The Italian Baker by Modification of earlier review.
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