Cardamom Lemon Polenta Cookies
A cross between biscotti and shortbread, these cookies make great dunkers. Seasoned with cardamom and lemon, they travel well and taste better if they sit for a few days. Makes 2 dozen. . 1/4 cup blanched almonds, toasted . 1-1/3 cups all-purpose flour . 1/2 cup yellow cornmeal . 1/2 cup granulated sugar . 1 tablespoon grated lemon rind . 3/4 teaspoon ground cardamom . Dash of salt . 3 tablespoons butter . 1 tablespoon lemon juice . 1 egg To make dough: Process almonds in food processor until finely ground. Add flour, cornmeal, sugar, lemon rind, cardamom and salt. Process until combined. Add butter, lemon juice and egg. Pulse 3 or 4 times or until just combined. Lightly press dough together. Wrap in plastic wrap. Chill for several hours or overnight. To shape dough: Divide dough in half. Roll out each portion on lightly floured work surface to 1/2-inch thickness. Cut out shapes with cookie cutters. Transfer to baking sheet. Chill each sheet in refrigerator for 10 to 15 minutes. To bake cookies: Preheat oven to 350 degrees. Bake cookies for 15 to 20 minutes or until firm and just starting to color. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
