Gluten Free Italian Polenta Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg plus, large

• Baking & Spices

  • 1 3/4 cup Gluten free all purpose flour
  • 2/3 cup Granulated sugar
  • 1 cup Italian polenta or coarse yellow cornmeal
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on beardandbonnet.com

Ingredients

• 1¾ cup gluten free all-purpose flour
• 1 cup Italian polenta or coarse yellow cornmeal
• ½ teaspoon Kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅔ cup granulated sugar
• 1 tablespoon orange zest
• 1 large egg plus 1 large egg yolk
• 1 teaspoon pure vanilla extract

Directions

• Whisk together the flour, polenta, and salt in a bowl.
• Place the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes or until pale and fluffy, scraping down the sides of the bowl as necessary. Add the egg and beat until combined then add the yolk and beat until combined. Mix in vanilla. Gradually add the flour mixture, and beat until the batter is juts combined. Transfer the batter to a pastry bag fitted with a large star tip. **See notes!
• On parchment lined baking sheets pipe S shapes about 3 inches long and 1 inch wide with about 1½ inches of space between each cookie. Transfer the baking sheet to the freezer for 30 minutes until the dough is chilled and firm.
• Preheat the oven to 350°. Bake the chilled cookies in the oven for 15-18 minutes, rotating the sheets halfway through, until the edges of the cookies are golden. Cool the cookies on the sheet pans set on wire racks for about 5-10 minutes before transferring the cookies to the racks to cool the rest of the way. Store the cookies in an airtight container at room temperature for 2-3 days.