Sunday morning I woke up and for some reason had an itch to bake. I’m really not one to make sweets in general, as I definitely have a salt tooth. My friend Jamie is an avid baker, and she is definitely one to bake at any time (in fact, when I was visiting her in NY of course she suggested we make banana bread. Duh. Why didn’t I think of that?). Anyway. This Sunday I wanted to bake, mainly for my football team’s first game of the season (yay for playing team mom!).
I’d been seeing some sweet polenta recipes and since I love it so much I thought “how fun would polenta cookies be??”. So I did some research and found out the basics of what would go into this crunchy delights. I decided to go with lemon because it is summer after all and I didn’t want them to be super rich. I added cardamom because I love cardamom. There’s a reason why Turkish coffee is such a treat–cardamom adds such a nice and warm sweetness!
But then I discovered I had no butter. Womp womp. So I went to the store and I carried the butter back in my pockets to bring it to room temp (don’t judge). But that’s a separate issue.
These were easy and delicious, and I definitely would make them again! They are bright from the lemon, sweet and crunchy from the polenta, with just a hint of that cardamom that makes you stop and say “hmm I wonder what that is?”. They were a hit on the football field (after the game of course)!
- 1/2 c uncooked polenta
- 1 1/2 c all purpose flour (I used whole wheat, that’s what we had on hand)
- 1/2 tsp salt
- 1 c sugar
- 1 1/2 sticks unsalted butter, room temp
- 1 egg (preferably room temp)
- 2 tsp ground cardamom, more as desired
- 1 tsp vanilla extract
- 1 (heaping) tbsp lemon zest (roughly 1 lemon’s worth)
- Juice of 1/2 lemon (about 1 tbsp)
What to do:
- Preheat your oven to 350°F and line one or two baking sheets with parchment paper (I baked one sheet at a time)
- Whisk together the dry ingredients (polenta, flour, salt, and cardamom) in a medium bowl.
- In a large bowl, cream the butter and sugar either with an electric mixer or a hand mixer. Beat the egg with the vanilla and beat into the butter/sugar.
- Slowly add the dry ingredients to the wet ingredients, only mixing until just incorporated.
- Mix in the lemon juice and zest.
- Drop generous teaspoon-fuls of the dough onto your baking sheet(s) and dust with additional cardamom if desired
- Bake for 10-15 minutes, until golden brown on the bottom. After letting them cool for a minute or so on the baking sheet, transfer to a cooling rack.
- Lather, rinse, repeat…er, continue to bake your cookies per the above instructions, making sure your baking sheet is cool before you put the dough on it!
I actually would have added more cardamom (hence the dusting on the top). This made a TON of cookies, and I think you could even just make them a little bigger. They don’t spread out too much, so you don’t have to really worry about them getting stuck together. But all in all a bright and sweet treat.