Today was the last day of the "Good Eats" class. We made two kinds of cookies with two interesting ingredients, ricotta and polenta. Scroll down a few posts to see the recipe for ricotta cookies and the icing to put on top.
For the polenta cookies, I use a recipe I found from Martha Stewart (believe it or not!). She uses a piping bag to shape the dough into 'S' shaped cookies, but I don't bother with that. Also, I leave out the lemon zest because I like the flavor of the polenta. You're welcome to leave it in though.
Makes about 2 1/2 dozen
• 1 3/4 cups all-purpose flour
• 1 cup Italian polenta or coarse yellow cornmeal
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup sugar
• 1 tablespoon finely grated lemon zest
• 1 large egg plus 1 large egg yolk
• 1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a bowl.
2. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825). [Or just put in rounded tablespoons onto the cookie sheets]
3. Pipe S shapes about 3 inches long and 1 inch wide, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.