Italian cookie with polenta
Description
The dish is prepared without unnecessary complications. Preheat the oven to 175 degrees. Mix together flour, polenta, and salt in a bowl. Using a mixer, beat butter, sugar, and lemon zest in a bowl on high speed for about 2 minutes. Add the egg and egg yolk one at a time, beating well after each addition. Add vanilla. Gradually add the flour mixture and beat until smooth. Transfer the dough into a piping bag fitted with a star tip. Pipe cookies in the shape of the letter S, about 3 cm in length and 2.5 cm in width. Place cookies on a baking sheet about 1.5 cm apart. Freeze for 30 minutes. Bake until the edges turn golden, for 15 to 18 minutes. Let cool on the baking sheet for about 10 minutes. Transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature for up to 1 week. Serve the finished dessert.