I hope everyone had a nice Easter. Like in many of these occasions, mine was filled with good food. On Sunday we had the traditional baby goat at my fiancé’s parent’s home. On Monday we had lunch at his aunt’s place. This is the time of the year where tourists come back and frankly it’s nice to see the streets repopulated with people enjoying the mild weather. On Saturday I had no appointments so I left home early to do my groceries as to avoid the crowd. With some time on my hands, I baked these soft polenta cookies, which turned out to not only be a treat but also a practical breakfast the following day. These easy to make cookies are soft and at the same time they have a light crunch given by the polenta flour. This recipe has a nice texture combination and the lemon brings extra freshness to the overall taste.
Soft Polenta Cookies
Recipe for about 16 units
Prep time: 15 min (+ 1 hour resting time)
Cook time: 20 min
80 g soft butter
80 g sugar
Zest and juice of 1 lemon
140 g fine grain polenta flour
120 g flour
1.5 tsp. raising powder
A pinch of salt
Cream butter an sugar together for about 4-5 min.
Mix in the egg then add the lemon juice and zest.
In another bowl combine the polenta flour, flour, rising powder and salt.
Add little by little the dry ingredients to the wet one until you get an even mass.
Let the dough rest for an hour.
Make little balls of about 3 cm and place them on a baking tray lined with oven paper. Once you have placed them slightly flatten them with the palm of your hand. Remember to leave some space between each unit.
Cook in the oven for 20 minutes at 180°C.
Once done, place the soft polenta cookies on a rack to cool and dust them with icing sugar as a final touch.