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.
Martha’s cookie cookbook may have the best table of contents that I have ever seen in a cookbook. Like Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, the cookies are ordered based on texture. Martha’s categories are light and delicate, soft and chewy, crumbly and sandy, chunky and nutty, cakey and tender, crisp and crunchy, and rich and dense. But, what makes the book so extra-special is that there is a photo of each cookie right there in the table of contents. Brilliant! (View on Amazon)
To create the “S” look of these Italian Polenta cookies, I used an open star tip. (View on Amazon)
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.