Italian-American Women's Club

Favorite Italian Recipes 4/29/2007

Italian Polenta-Semolina Cookies

Ingredients:

• 1 3/4 cups flour
• 1/2 cup polenta corn meal
• 1/2 cup semolina flour
• 1/2 teaspoon salt
• 1 cup softened butter (2 sticks)
• 2/3 cup caster sugar (superfine)
• Zest from 1 lemon
• 1 large eggs + 1 large egg yolks
• 1 teaspoons liquid vanilla extract

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk (mix) together the flour, polenta, semolina flour and salt. Set aside.
3. Put the sugar, softened butter and lemon zest in an electric mixer (use the paddle attachment if you have one) until the volume is almost doubled and the color is lightened to pale yellow (about 2 minutes).
4. Then add the eggs, one at a time, until everything is mixed up well. Add the vanilla extract and mix again.
5. Gradually, add the flour/polenta mixture little by little into the butter mixture and beat until just combined.
6. Put the dough into a pastry bag or cookie press fitted with a star tip (or any shape you like).
7. Pipe or press the dough about 1 inch long, spaced 1 inch apart onto a baking tray lined with baking (parchment) paper or a silicone mat.
8. Bake in the oven until the edges are golden brown, about 11 minutes. Keep the cookies on the parchment paper or silicone mat and transfer to wire racks; let cool about 10 minutes. Remove the cookies from the parchment paper/silicone mat and transfer to racks to cool completely.

Makes about 3 dozen cookies.

Recipe submitted by Rita Prigioni, IAWC Membership Coordinator

Past Issues of Favorite Recipes

View the collection of current and past favorite IAWC recipes posted on this website for 2007.

Buon appetito!