Everything is experimentation when you’ve never tried it before, which is exactly what we’d call these cookies. The original recipe is very different from ours, but we think this one will still please your palate. We wanted a softer texture, so we increased the butter and added a little honey and brown sugar. There’s a stronger citrus flavor to these cookies as well due to the lemon juice. Underneath it all is the delicate flavor of pistachio rather than almonds, and of course there’s the glaze, which we think does justice to the lemon as well. Good for dessert, and as we discovered, good for breakfast should you typically start your day with tea or coffee. You can never get enough of the good stuff.
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Glazed Lemon Polenta Cookies – Approx 3 dozen (tailored from Myrecipes.com)
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon honey
Juice of 1/2 lemon
Zest of 1 lemon
1 1/4 teaspoons vanilla
1/4 cup pistachios, toasted
1 1/3 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
3 tablespoons milk
1/2 cup powdered sugar
1. With an electric mixer, cream butter, honey, zest and sugars until fluffy, approximately 5 minutes.
2. Add egg and 1 teaspoon vanilla and mix until incorporated. Pour in lemon juice.
3. In a food processor, blend pistachios down to a flour like consistency. Pour the nuts into a small bowl and add flour, cardamom, cornmeal and salt. Mix with a fork, then add to wet ingredients. Add 1 tablespoon of milk to the mixture.
4. Using a piping bag (or a Ziploc bag with a tip cut off), spoon cookie dough into the bag and squeeze S figure shapes onto a parchment paper covered baking sheet. (S figures should be about 2 inches long.) Bake in a preheated oven at 350 degrees for 10-11 minutes, or until edges brown. Remove from oven and cool completely on a wire rack.
5. Once cookies have cooled, whisk remaining 2 tablespoons milk with powdered sugar in a small bowl. Stir in remaining 1/4 teaspoon vanilla. Dip cookies, round side up, into glaze and set back on wire rack to let glaze harden. (This would be a good time to lay wax or parchment paper under the rack to catch any drippage!)
Click HERE for the printable recipe.
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