Italian Polenta Cookies

Martha Stewart Living, 2005

Makes about 2 1/2 dozen

    1 3/4 cups flour                                               
    1 cup Italian polenta or yellow cornmeal                       
    1/2 teaspoon salt                                              
    1 cup unsalted butter soft                                     
    2/3 cup sugar                                                  
    1 tablespoon lemon zest (1 lemon)                              
    1 egg                                                          
    1 egg yolk                                                     
    Teaspoon vanilla extract                                       

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores. Cookies can be stored in an airtight container at room temperature up to 1 week. 
 
Preheat oven to 350°. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. 
 
Add egg and egg yolk, 1 at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a -inch star tip (such as Ateco #825). 
 
Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.