These are crunchy, lemony, and buttery cookies. The polenta in these cookies puts them on the crunchy side rather than soft and chewy. Normally I will just shape these rounds but this time I did something different using piping bag. The polenta absorbed the moisture from the mixture pretty fast and toward the end I find it a little bit difficult to pipe. If this happens just add a bit of milk to soften up the mixture up again.
150 grams softened butter
80 grams sugar
1 tbsp of lemon zest
1 egg yolk
165 grams flour, sifted
80 grams polenta/fine cornmeal
1 tbsp milk - optional
Some little M and M’s for decoration
1. Prepared a baking pan and line it with parchment paper. Combined the egg and egg yolk and beat it lightly. Combined flour and polenta together.
2. Cream the butter, sugar and lemon zest until light and creamy. Add the eggs and cream until smooth. Add in the flour mixture and mix well.
3. Spoon the mixture into the piping bag fitted with a 2cm/¾ inch star nozzle to form the cookies. Decorate the top of the cookies with M & M.
4. Bake in a pre-heated 350°F oven for about 12-15 minutes (depending on the size of the cookie) until lightly brown on the edges. Cool on the trays for a few minutes before moving to a wire rack to cool completely.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover .