These lemon polenta and cranberry cookies are absolutely delicious – crisp, buttery and wonderfully refreshing with their bright lemon flavour. And despite the cranberries, they feel delightfully spring-like!
Makes 2 baking trays of cookies.
Ingredients for lemon polenta and cranberry cookies:
- 120 g butter
- ½ cup caster sugar
- 1 teaspoon finely grated lemon zest
- a pinch of salt
- 2 egg yolks, from large eggs
- ½ cup yellow cornmeal (polenta)
- 1¼ cups plain flour
- ⅔ cup dried cranberries (or raisins)
All ingredients should be at room temperature.
Place the butter and sugar into the bowl of a stand mixer and beat until light and fluffy. Add the lemon zest, salt and egg yolks, then beat until well combined. Add both flours and mix until a smooth, uniform dough forms. Add the dried cranberries and mix briefly until evenly distributed. Shape the dough into a ball, flatten it slightly, wrap in cling film and chill in the refrigerator for 1 hour.
Once chilled, form the dough into balls about the size of a small walnut and place them onto baking trays lined with baking parchment, leaving space between each cookie. Gently flatten the cookies with the back of a spoon.
Bake at 180°C for approximately 13–15 minutes, or until the edges are lightly golden. Remove from the oven and leave to cool on a wire rack.
Enjoy!
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