Shortbread Polenta Cookies from Milan

Ingredients

  • 1¼ cup yellow, finely ground cornmeal

  • 1 ⅔, cup pastry flour or all-purpose flour

  • ¾ cup granulated sugar

  • 1 tbsp. lemon zest

  • fresh nutmeg

  • 2 eggs, 1 whole and 1 separated 

  • 16 tbsp. (2 sticks) of unsalted butter, softened and cubed

  • 1 tsp. vanilla extract

  • salt

How to Prepare

  1. Preheat oven to 350 degrees.

  2. Add 1¼ cups cornmeal, 1 ⅔ cups flour, ¾ cup granulated, 1 tbsp. lemon zest, a sprinkle of fresh nutmeg, and a pinch of salt. Mix well to combine.

  3. In a bowl, add 1 whole egg and 1 egg yolk. Scramble with a fork.

  4. Create a well in the flour mixture, and into the well, add the eggs, 16 tbsp. butter, and 1 tsp. vanilla extract.

  5. Incorporate mixture slowly with a wooden spoon. Once the mixture reaches a crumble, start mixing with your hands until it’s soft and can squeeze through your fingers. If needed, add water 1 tsp. at a time until it reaches this consistency. You’ll use a pastry bag to squeeze the dough, so it needs to be soft enough to squeeze through the tip.

  6. Transfer the dough into a pastry bag fitted with a piping tip of your choice. A ziplock bag with the corner cut off will work as well.

  7. Pipe the dough into 2 inch rings an inch apart. Use a small tool to press a design into the dough if you want!

  8. Put into the oven for 15 to 20 minutes. Around 7 minutes in, spin your tray to make sure the cookies bake evenly.

  9. When the cookies have finished baking and are lightly golden, remove them from the oven, let cool, and enjoy!