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Orange-lemon Polenta Cookies
2013-08-06
https://www.metro.ca/userfiles/image/recipes/biscuits-sables-polenta-zestes-orange-citron-5297.jpg
PT25M
PT15M
PT55M
Preheat oven to 400°F (200°C).In a food processor, mix flour, cornmeal, sugar, butter, zest and eggs into a smooth dough.Cover with plastic wrap and refrigerate for 15 minutes.Grease a cookie sheet. Drop spoonfuls of dough on the sheet, spacing them.Flatten balls of dough a bit with fingertips.Bake 15 minutes or until edges are lightly browned.Take out of the oven. Using a metal spatula, transfer cookies to a baking rack and cool.
40
Chef Ian Perreault
4
11
5
3
3/4 cup (190 mL) flour
2/3 cup (170 mL) cornmeal (Polenta)
1/3 cup (80 mL) fruit powdered sugar
1/3 cup (80 mL) unsalted butter, softened
3 Tbsp. (45 mL) orange and lemon zest (grated peel)
2 egg
Orange-lemon Polenta Cookies
40
cookies
0:25
Preparation
0:15
COOKING
0:55
TOTAL TIME
Ingredients
-
3/4 cup
(190 mL)flour
-
2/3 cup
(170 mL)cornmeal (Polenta)
-
1/3 cup
(80 mL)fruit powdered sugar
-
1/3 cup
(80 mL)unsalted butter, softened
-
3 Tbsp.
(45 mL)orange and lemon zest (grated peel)
-
2
egg
Preparation
Preheat oven to 400°F (200°C).
In a food processor, mix flour, cornmeal, sugar, butter, zest and eggs into a smooth dough.
Cover with plastic wrap and refrigerate for 15 minutes.
Grease a cookie sheet. Drop spoonfuls of dough on the sheet, spacing them.
Flatten balls of dough a bit with fingertips.
Bake 15 minutes or until edges are lightly browned.
Take out of the oven. Using a metal spatula, transfer cookies to a baking rack and cool.
Source :
Chef Ian Perreault
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
