Cacao Polenta Cookies
Updated Dec. 5, 2022
- Total Time
- 50 minutes, plus hours' refrigeration
- Rating
- Comments
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Ingredients
- 1cup unsalted butter
- ¾cup sugar
- 2large egg yolks
- 2cups all-purpose flour
- ½cup instant polenta
- ½cup hazelnuts, toasted, skinned and chopped
- Pinch salt
- ½cup cacao nibs (available from Scharffen Berger)
Nutritional analysis per serving (55 servings)
73 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixer, cream the butter and sugar together until light and fluffy. Beat in the yolks. In a bowl, stir together the flour, polenta, hazelnuts and salt and add them to the butter mixture, stirring just until you have a dry dough. Fold in cacao nibs.
- Step 2
Divide the dough in half. Mold each half into a log about 1¾ inches in diameter and 10 inches long. Wrap each log in a sheet of plastic wrap and twist the ends to seal. Roll the cylinders across your work surface to make them smooth and even. Refrigerate until firm, at least 4 hours.
- Step 3
When ready to bake, preheat the oven to 350 degrees and cover two large cookie sheets with parchment paper. Unwrap the dough logs and use a serrated knife to slice them into disks about ⅓-inch thick. Transfer to the prepared cookie sheets and bake until the cookies are crisp and just begin to color, about 20 minutes. Cool on the cookie sheets.
Private Notes
Comments
Among my very favorite cookies.
Subbed light brown sugar for a caramel flavor. Dough was too crumbly so added one of the separated whites; that did the trick. I also subbed whole wheat pastry flour for AP, pecans for hazelnuts and added some vanilla. Chilling two hours was more than enough time for dough to solidify for slicing. Before placing each slice on cookie sheet I dipped top surface in superfine sugar to give them a sugary glaze. Watch the time; 20 mins in my oven would've been too long. Excellent results.
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