Not My Lemony Cookies
A community recipe by ilanaNot tested or verified by Nigella.com
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Preheat oven to 200ºC(400F). Line 2 baking trays with baking paper. Place butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Add egg yolks one at a time, beating well after each addition. Sift flour and a pinch of salt into a bowl, then stir in polenta. Add dry ingredients to egg mixture and beat until combined. Knead lightly for 1-2 minutes and form dough into a ball. Wrap in plastic wrap and chill for 30 minutes or until firm. Roll out the dough on a floured surface until 5mm (1/4 inch) thick and cut out circles using a 6cm (2 inch) pastry cutter. Use a palette knife to gently lift biscuits and place on trays. Bake for 10-12 minutes or until light golden. Cool on wire racks. Biscuits can be stored in an airtight container for up to 1 week....
Preheat oven to 200ºC(400F). Line 2 baking trays with baking paper. Place butter, sugar and lemon zest in the bowl of an electric mixer and beat until light and creamy. Add egg yolks one at a time, beating well after each addition. Sift flour and a pinch of salt into a bowl, then stir in polenta. Add dry ingredients to egg mixture and beat until combined. Knead lightly for 1-2 minutes and form dough into a ball. Wrap in plastic wrap and chill for 30 minutes or until firm. Roll out the dough on a floured surface until 5mm (1/4 inch) thick and cut out circles using a 6cm (2 inch) pastry cutter. Use a palette knife to gently lift biscuits and place on trays. Bake for 10-12 minutes or until light golden. Cool on wire racks. Biscuits can be stored in an airtight container for up to 1 week....
Introduction
Lemon Polenta Cookies FROM Australia Delicious June 2005
Lemon Polenta Cookies FROM Australia Delicious June 2005
Ingredients
Serves: 6-8
Metric
Cups
- 200 grams unsalted butter (softened)
- 150 grams caster sugar
- 2 lemons (finely grated zest of)
- 4 egg yolks
- 300 grams plain flour
- 150 grams polenta
- 7 ounces unsalted butter (softened)
- 5⅓ ounces superfine sugar
- 2 lemons (finely grated zest of)
- 4 egg yolks
- 10⅗ ounces all-purpose flour
- 5⅓ ounces polenta
Method
Not My Lemony Cookies is a community recipe submitted by ilana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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