it's Keanu Reeves' birthday on the 2nd. yes. i celebrate his birthday too. yes, i am aware he is not an awesome actor. i don't care. i imagine how i feel about jessica alba is how most people feel about keanu. whatevs. so happy birthday to the guy i've had a crush on since i was 13!
moving on. this month i am shunning internet recipes. unless i am participating in a food blogging event, i am only making dishes from my dusty cookbooks and old Bon Appétit magazines... and from grandma.
it's only been a day and already i'm cussing.
moving on. this month i am shunning internet recipes. unless i am participating in a food blogging event, i am only making dishes from my dusty cookbooks and old Bon Appétit magazines... and from grandma.
it's only been a day and already i'm cussing.
i made Italian Polenta cookies tonight from an old issue of Martha Stewart Living. i tweaked it just a bit, added thyme and rather than using vanilla extract, i used lemon juice. yummy snack with tea or coffee!
Italian Polenta Cookies
adapted from Martha Stewart
(ingredients in parenthesis are what *i* used...)
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest
(1 tablespoon fresh thyme)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract (1 tablespoon lemon juice)
adapted from Martha Stewart
(ingredients in parenthesis are what *i* used...)
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest
(1 tablespoon fresh thyme)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract (1 tablespoon lemon juice)
Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest (and theyme) in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla (or lemon juice). Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip. (i had a handy dandy pampered chef icing thingy that i used.)
Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely.
*** note, i totally got bored with the S shape and the last batch were regular cookie shaped. it happens.
7 opinions:
Polenta cookies do not sound yummy...but with your tweaks I think they will be great! thanks for the tip! Gitasan
gitasan -
it's not a sweet cookie, more of a savory snack. (and in this case, lemony cus it's got some tart to it!) i like it because it's not sweet. hopefully you'll try the recipe! thanks for stopping by.
I dont care what other people say, I like Keanu also ... and that's only because of Speed and The Matrix Trilogy.
Happy Birthday Keanu!
What a good idea... using the resources you have in hand. I admire your strength. :)
I also love polenta, that's another one of my favorite morning stewed grains. I love the way you piped them out, they look great.
I like polenta - thanks for the recipe! I really like the shape.
I adore polenta; I make an almond polenta cake that is delicious! Welcome to Daring Bakers.
These cookies are beautiful, bakery-worthy! Having never tried polenta (but wanted to), I'm eager to give these a whirl this weekend. I might sub cornmeal just because we have it.
Oh, and I'm a little partial to the S shape, too, as S is for Shannalee! :)
Happy birthday, Keanu, indeed!
Post a Comment