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Lemon Polenta Biscuits
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
110 minutes
Buttery lemon cookies with a crisp texture, made with coarse cornmeal for a perfect pairing with tea or coffee.
Ingredients:
  • 1 cup butter, at room temperature
  • 1.5 tablespoons butter, at room temperature
  • 0.75 cup confectioners' sugar
  • 2 tablespoons lemon zest, divided
  • 0.5 cup polenta
  • 3 cups all-purpose flour, sifted
Instructions:
  • In a bowl, combine 1 cup plus 1 1/2 tablespoons butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract. Beat until smooth. Mix in polenta. Gradually add flour in 2 parts, stirring until dough forms. Finally, fold in lemon juice.
  • Transfer the dough onto a floured surface and knead gently until smooth, for about 1 minute. Divide into 2 pieces, place on parchment paper, roll each piece into a log, and wrap securely.
  • Chill dough logs in the fridge until firm, approximately 1 hour.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and give 2 baking sheets a gentle greasing.
  • Slice logs into 3/4-inch rounds and arrange them 1 inch apart on baking sheets. Sprinkle with the remaining 1 tablespoon of lemon zest.
  • Bake in the preheated oven until lightly browned, for 15-20 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 10 minutes.

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