I’ve been making half recipes of my Cookie Project cookies because I really can’t have three dozen new cookies sitting around my house every single day. I wish that I hadn’t halved the recipe for these Italian polenta cookies with goat cheese and rosemary. They are perfect snacking cookies – a little gritty from the polenta (coarse cornmeal), slightly sweet bordering on savory, herbal, and tangy.
To create this recipe, I adapted an Italian polenta cookie recipe from Martha (does she really need a last name?). Martha places the cookies in a crumbly and sandy category. I wish that I had thought of that description. It precisely captures cookies that aren’t crunchy, chewy, or cakey.