Ingredients. I doubled the recipe when I was making this snap guide.
Mix together the dry ingredients: 1/2 cup of uncooked finely ground polenta (aka cornmeal), 1.5 cups of flour, and 1/2 teaspoon of salt.
Dry ingredients mixed.
Zest 1 entire lemon & juice it. My lemon was really juicy - probably had almost 3 tablespoons of juice
Mix 1/2 cup of unsweetened butter (at room temp) & 3/4 cup of sugar. Beat until mixture is nice and fluffy (2-3 mins).
Add 1 egg & 1 teaspoon vanilla extract and mix.
Add lemon zest and lemon juice. This will make your fluffy butter mixture look curdled. Don't worry about it. Mix for about 1 min.
Add dry ingredients to wet ingredients and mix. Dough will be pretty sticky and dense.
Drop whole spoonfuls onto cookie sheet lined with parchment paper. Can also make 1/2 spoonfuls. They bake for the same amount of time. Bake & 350 for 18-20 min.
Bake 18-20 minutes @ 350F until golden brown on the bottom. Let sit on baking sheet 5 mins before transferring them to the cooling rack.
The cookies will be light yellow on top!
What 2 batches (minus a few) looks like. About 14 large cookies & 3 dozen smaller cookies.
- 0.0c Finely ground polenta (aka cornmeal)
- 1.0c Flour
- 1.0 Lemon
- 0.0c Butter
- 0.0c Sugar
- 0.0tsp Salt
- 1.0tsp Vanilla extract
- 1.0 Egg