Cream together the butter and sugar until fluffy. Add the eggs and lemon zest and mix until well blended, about two minutes.
Lemon Polenta Cookies
(makes about 24 cookies)
- ½ cup plus 2 Tb butter, softened
- ¾ cup sugar
- 1 Tb lemon zest
- 2 eggs
- 1 ½ cups flour
- ¾ cups finely ground polenta or cornmeal
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ cup pine nuts
- ½ cup currants
- Aerosol oil cooking spray, such as Pam
- Parchment paper
In a separate bowl, whisk the flour, polenta, baking powder and salt together in a bowl.
Add the dry ingredients to the creamed butter mixture until just blended. Stir in the currants and the pinenuts.
Cover the bowl and refrigerate for at least an hour.
Preheat oven to 325 F. Line your cookie sheets with parchment and lightly spray with cooking spray.
Scoop the dough onto the sheets using a small ice cream scoop or a tablespoon and gently press them down to flatten slightly.
Bake for seven minutes and then rotate your pans so that the cookies bake evenly. Bake for another five minutes or so, until the edges of the cookies are just golden and they feel slightly firm to the touch. Remove from oven and allow to cool before icing.
Icing:
- Juice and zest of 1 lemon
- About a cup of confectioner’s sugar
- 1 Tb heavy cream
While the cookies bake, make the icing by stirring the confectioner’s sugar into the lemon juice until smooth and glossy. Add the lemon zest and the cream, and a bit more sugar if you’d like your icing to be thicker.
Once the cookies have cooled, spread a bit of the icing on each cookie.
