Italian Polenta Cookies

This recipe came from the Martha Stewart Cookies book.  The cookies are meant to be piped into an S-shape before baking, but either Martha’s recipe needs a bit more liquid or she gets the world’s strongest man to do her piping, because the dough was far too thick to pipe.  Alternatively, I rolled the dough into balls and shaped it into logs, then twisted the logs like bread sticks.


  • 1 3/4 cups flour
  • 1 cu polenta
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 tablespoon lemon zest
  • 1 egg, plus 1 egg yolk
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Line several baking sheets with parchment.

In a medium bowl, whisk together flour, polenta, and salt; set aside.

In a mixing bowl, combine butter, sugar, and lemon zest and beat on medium for about two minutes, until fluffy.

Add egg and yolk, one at a time, beating after each addition.

Add vanilla and beat.

Add flour mixture in thirds, beating after each addition to combine.

Roll dough into walnut-sized balls, then form a log and twist it like a breadstick.

Bake for 15-18 minutes, until edges are golden.

Cool on baking sheets on wire racks for 10 minutes; remove from sheets and cool on wire racks completely.



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