This post could also be titled, "Why I Need To Invest In Quality Piping Tips." Because when you get to the part of the recipe that calls for shaping your batter into elegant corrugated swirls and discover you only have icing bags but no tips, you have to try very hard not to make your polenta cookies resemble yellow poop logs.
But I'm getting ahead of myself. I found a lovely recipe for polenta cookies in my Martha Stewart cookbook, and adapted the recipe to give them a more lemon-forward flavor. Sorry, Martha.
I like how gritty texture and earthy taste of the cornmeal are tempered via the inclusion of some citrus. Though heavy on the butter, the light flavor of these cookies makes it dangerously easy to eat half a dozen in short order. Fortunately, these cookies freeze very well should you want to create a stopgap to prevent you from downing the whole batch.
Ingredients
1 3/4 cups plain flour
1 cup polenta or cornmeal
1/2 teaspoon salt
1 cup butter, softened
2/3 cup sugar
1 large egg
1 egg yolk
2 teaspoons lemon extract