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.
Italian Polenta Cookies with Goat Cheese and Rosemary
- 1 1/2 cups all-purpose flour
- 1 cup polenta or coarse yellow cornmeal
- 1/2 teaspoon salt
- 1 tablespoon dried rosemary
- 1/2 cup unsalted butter room temperature
- 2/3 cup sugar
- 4 ounces goat cheese
- 1 large egg
- 1 teaspoon vanilla
- In a medium-sized mixing bowl, whisk together flour, polenta, salt, and rosemary.
- In another medium-sized bowl, mix butter, sugar, and goat cheese until fully combined.
- Mix in egg and vanilla.
- Add flour mixture to the wet ingredients a little bit at a time until just combined.
- Onto baking sheets lined with parchment paper, pipe "S" shapes that curl in on both ends using a pastry bag fitted with an open star tip. Space them 1 1/2 inches apart from each other.
- Chill in the refrigerator until the dough is firm, about one hour.
- Preheat oven to 350 F.
- Bake cookies until edges are golden, about 15-18 minutes, rotating sheets halfway though baking.
- Transfer cookies to cooling racks.
- Cookies can be stored in an airtight container at room temperature for up to one week.