Polenta crescents

Posted on: November 25th, 2010 by admin No Comments

Well this really is a busy time of year for everyone isn’t it?  We’ve been torn between baking for US thanksgiving and testing Christmas cookie recipes (we like to give edible treats at Christmas).  Luckily we made delicious mini pumpkin pies a couple weeks ago for Halloween, so we’re going to repeat that successful recipe for thanksgiving.

These polenta cookies were made on a whim, with the thought they may be good and may not, trying something new is always fun.  Turns out they were amazing, we’ve subsequently made them numerous times to give out as pre-gifts!  The reason they are so delightful is the fine gritty texture, almost like cornmeal, making a wonderfully satisfying crunch, we ate a full batch in one sitting.

  • 1/2 c butter, unsalted
  • 3/4 c confectioners/powdered sugar
  • 1 egg
  • 1 tsp lemon zest
  • 1 c plain flour
  • pinch baking powder
  • 1/4 c finely ground polenta

Makes about 2 dozen

Preheat the oven to 170ºC (340ºF) grease or line a large baking tray.

In a bowl, beat the butter and sugar together until fluffy.  Add the egg and lemon zest and mix again.

In a separate bowl sift the flour and baking powder together, then mix in the polenta.  Add to the butter mixture and mix just a little to form a smooth dough.

Roll the dough into about 1cm (1/2 in) thick lengths and break into about 5cm (2 in) pieces and curve them into crescents as you place them on the baking tray.  Keep a little space in between because they will spread a little.  Bake for 15 – 20 minutes, until the edges are just golden.  Cool on wire racks.

Recipe from my sister.

Song for this recipe:

“Pink Dominoes”  The Crescents Pink Dominos (feat. Chiyo) - Groups of the 60's

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