Cardamom-Lemon Polenta Cookie

Cardamom-Lemon Polenta Cookie
Photo by Photography: Randy Mayor

Ingredients

  • 1 1/3 cups all-purpose flour
  • ½ cup yellow cornmeal
  • ¾ teaspoon ground cardamom
  • Dash of salt
  • ¼ cup blanched almonds, toasted
  • 1 tablespoon powdered sugar
  • 1 tablespoon water
  • + 17 more ingredients
    • 1 1/3 cups all-purpose flour
    • ½ cup yellow cornmeal
    • ½ cup granulated sugar
    • 1 tablespoon grated lemon rind
    • ¼ cup blanched almonds, toasted
    • ¾ teaspoon ground cardamom
    • 1 tablespoon powdered sugar
    • Dash of salt
    • 1 tablespoon water
    • 3 tablespoons butter
    • ½ cup granulated sugar
    • 1 tablespoon grated lemon rind
    • 3 tablespoons butter
    • 1 large egg
    • 1 large egg
    • Cooking spray
    • Cooking spray

Preheat oven to 350°. Place almonds in a food processor; pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 5 ingredients (flour through salt) to food processor; process until combined. Add butter, water, and egg; pulse 3 or 4 times or j...

View full recipe at My Recipes

Comments

Variations on Cardamom-Lemon Polenta Cookie

  • Cardamom-Lemon Polenta Cookie
    • 1/4 cup blanched almonds, toasted
    • 1 tablespoon water
    • 1 tablespoon powdered sugar
    • 3/4 teaspoon ground cardamom
    • 1 large egg
    • Dash of salt
    • +5 other ingredients


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