Cardamom Lemon Polenta Cookies Recipes

CARDAMOM-LEMON POLENTA COOKIES

Steps:

• Preheat oven to 350f degrees.
• 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 just until combined.
• Lightly press mixture evenly into bottom of a 9 inch round springform pan coated with cooking spray.
• Sprinkle with powdered sugar.
• Bake at 350f degrees for 30 minutes or until lightly browned.
• Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.

LEMON VANILLA CARDAMOM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
• In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed.
• Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms.
• Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet.
• Bake for 25 minutes or until golden brown and slightly loose.
• To make glaze, whisk together powdered sugar and milk.
• Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin.
• After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes.
• After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest.
• Serve.

LEMON POLENTA BISCUITS

Steps:

• Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
• Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
• Refrigerate dough logs until firm, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
• Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
• Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.