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Citrus Polenta Cookies

This italian cookie is a perfect, fresh cookie for any time you want it to feel like summer. With a lovely crunchy, buttery texture, and a hint of citrus, these cookies will disappear in no time!
  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min
  • Yield ~70-80 2” cookies


    • 1 ¾ cups all purpose flour
    • 1 cup Professor Torbert’s Orange Corn Grits
    • ½ tsp salt
    • 2 sticks butter, room temperature
    • ⅔ cup – 1 cup sugar
    • 1 tbsp orange or lemon zest
    • 1 whole egg
    • 2 egg yolks
    • 1 ½ tsp vanilla

    Method of Preparation


    Preheat the oven to 350F.


    In a medium bowl, whisk together the flour, grits, and salt, and set aside.


    In a large bowl, use an electric hand-mixer or stand mixer to cream together the softened butter and the sugar. Once it becomes light and fluffy, add the zest.


    Add the egg and egg yolks one at a time, thoroughly mixing it into the butter mixture each time. Add the vanilla and mix until combined.


    Continue to mix and gradually add the dry ingredients. Mix until well combined.


    To get the swirled cookie shape, transfer the dough into a piping bag with a star tip. Pipe the mixture out onto a baking sheet lined with parchment paper in small circles, about ¾ inches apart. If the dough is too thick to pipe easily, you can add a small amount of neutral oil, but don’t add too much or your cookies will get greasy. You can also spoon out teaspoons of dough onto a parchment-lined baking sheet for a simpler alternative.


    Bake at 350F for 8-12 minutes, or until the edges of your cookies are golden brown. Allow to cool, and enjoy!

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