POLENTA AND PLUM JAM COOKIES

Ho ho, I am now a proud owner three gigantic parsnips! My visiting sister in law has brought me this favourite vegetable of mine because so far I have never seen a single one in this country and I miss my parsnips! So prepare yourself for some upcoming parsnip recipes! But today I will post about what I did with the plum jam I posted the other day. I like polenta a lot but I rarely use the flour for much else than the traditional polenta which in itself is not bad but I do think it has a lot of potential that could be taken care of. So sometimes I bake cakes and cookies, here we have my latest polenta cookie, a cookie with jam. Now I used my plum jam and it was great but you can obviously use an jam you want!






POLENTA AND PLUM JAM COOKIES
about 15

200 ml/ 0,85 cup polenta flour
200 ml/ 0,85 cup flour
100 ml/ o0,42 sugar
100 g/ 3,5 oz salted butter
1 egg yolk
plum jam

- Run the polenta flour in a food processor for 2 minutes in order to make it finer. IF you don't want your cookies to have that cruchiness that is typical for polenta, you can spread out the flour on a parchment paper and spray it lightly with some water and leave it to absorb before mixing it with the rest of the ingredients.
- Stir sugar and butter smooth and add the egg yolk.
- Mix the two flours and then add it to the sugar-butter mix.
- Work it quickly into a dough and form a ball. Leave it to rest for at least 1 hour in a cool place.
- Roll out the dough to a thickness of about 1 cm or a little less than 1/2 inch, and cut the cookies using a round cookie cutter.
- Put the cookies on a parchment paper clad baking sheet.
- Make a shallow hole in the middle of each cookie and put a tea spoon of jam into each hole.
- Bake in a pre-heated oven (175°C/350°F) for about 12 minutes but it can take a bit longer.
- Let them cool down before moving.