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.
Ingredients
- 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
Preparation
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.
amy bakes in the 'burgh 