ginger polenta cookies

Name: Ginger Polenta Cookies
Cook time: 20 min
Yield: 60
Cuisine: American
Ingredients: 2 1/4 cup(s) all purpose flour; 1/2 cup(s) uncooked instant polenta or yellow cornmeal; 1/2 cup(s) toasted pistachio nuts or pine nuts, finely chopped; 1/2 can(s) dried cranberries, finely chopped; 1/4 teaspoon(s) salt; 1 cup(s) butter, softened; 3/4 cup(s) sugar; 1 - egg; 1 - egg yolk; 1/2 cup(s) finely chopped crystallized ginger; 1/2 teaspoon(s) ground ginger

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Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 60 serving(s)

cook time 20 Min

method Bake

Ingredients For ginger polenta cookies

2 1/4 c

all purpose flour
1/2 c

uncooked instant polenta or yellow cornmeal
1/2 c

toasted pistachio nuts or pine nuts, finely chopped
1/2 can

dried cranberries, finely chopped
1/4 tsp

salt
1 c

butter, softened
3/4 c

sugar
1

egg
1

egg yolk
1/2 c

finely chopped crystallized ginger
1/2 tsp

ground ginger

How To Make ginger polenta cookies

1
Combine flour, polenta, nuts, cranberries, and salt in medium bowl. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg, egg yolk, crystallized ginger, and ground ginger. Add flour mixture; mix at low speed until well blended.

2
Shape dough into ball; divide in half. Roll into two 9 inch logs; wrap in plastic wrap. Roll logs to smooth surface, if necessary. Refrigerate 4-6 hours or until firm.
3
Preheat oven to 300F. Line cookies sheets with parchment. Cut logs into 1/4 inch slices; place cookies on prepared cookie sheets. Bake 15-18 minutes or until edges are golden. Cool on cookie sheets 2-3 minutes Remove to wire racks; cool completely.
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