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Categories:Viewed: 111 - Published at: 3 years ago
Ingredients
- 1 cup yellow polenta, medium-grind
- 1 cup all-purpose flour
- 2/3 cup sugar
- Pinch of salt
- 6 ounces (12 tablespoons) soft butter, plus some for the baking sheet
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A food processor fitted with the metal blade
- A 12-by-18-inch halfsheet pan or other large baking sheet
- A pastry bag with a 1/2-inch star tip
Method
- Put the polenta, flour, sugar, and salt in food-processor bowl, and process to blend.
- Drop in the soft butter, and process continuously until the butter is completely incorporated, scraping down the sides of the bowl.
- Stir together the egg yolks and vanilla, pour over the dry mixture, and process briefly, until a soft dough forms.
- Arrange a rack in the center of the oven, and preheat to 350 .
- Lightly butter the sheet pan.
- Fill the pastry bag with crumiri dough, and pipe U-shaped cookies 3 inches wide in rows, filling the pan.
- Bake for about 20 minutes, or until the cookies are firm and golden, with a hint of brown on the piped ridges.
- Cool on a wire rack, and store for up to a week in an airtight container.
