Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, polenta (cornmeal) cookies. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Polenta (Cornmeal) Cookies is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Polenta (Cornmeal) Cookies is something which I’ve loved my whole life.
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. The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal.
To begin with this particular recipe, we have to first prepare a few components. You can cook polenta (cornmeal) cookies using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Polenta (Cornmeal) Cookies:
- Get 125 g Butter *softened
- Make ready 1/2 cup Caster Sugar
- Take 1 Egg
- Make ready 1 cup Polenta (Cornmeal)
- Take 3/4 cup Plain Flour
- Prepare 1/2 cup Dried Fruit *Black Currants, Sultanas, Sour Cherries, Cranberries, Raisins, etc
- Take 1/4 cup Nuts *Pine Nuts, Pistachio OR Almonds
Weekly recipes to serve with a glass of milk. [Photograph: Carrie Vasios]. Sweet cornmeal cookies with a ton of bright lemon flavor. Pretty, easy to make lemon-scented glazed cookies made with Italian polenta (or cornmeal), fresh rosemary and pine nuts. What are your favorite homemade holiday cookies?
Steps 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.
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. 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. Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine (You don't need bags marked "polenta.") As with most ingredients, though.
So that’s going to wrap this up for this exceptional food polenta (cornmeal) cookies recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
