POLENTA AND PLUM JAM COOKIES

Corn on the cob

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 cookies with plum jam

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.

Polenta cookies with plum jam

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