Italian Polenta Cookies with Goat Cheese and Rosemary
These are a sandy cookie, much like the familiar texture of pecan sandies. Perfect for a cheese tray.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 30 small cookies
- 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.
Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 25mg | Sugar: 4g | Vitamin A: 145IU | Calcium: 9mg | Iron: 0.6mg