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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

    Ingredients

    • 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

    1

    Preheat the oven to 350F.

    2

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

    3

    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.

    4

    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.

    5

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

    6

    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.

    7

    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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