ginger polenta cookies
From my Mamaw's recipe collection.
prep time
cook time
20 Min
method
Bake
yield
60 serving(s)
Ingredients
- 2 1/4 cups all purpose flour
- 1/2 cup uncooked instant polenta or yellow cornmeal
- 1/2 cup toasted pistachio nuts or pine nuts, finely chopped
- 1/2 can dried cranberries, finely chopped
- 1/4 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 1 - egg
- 1 - egg yolk
- 1/2 cup finely chopped crystallized ginger
- 1/2 teaspoon ground ginger
How To Make ginger polenta cookies
-
Step 1Combine 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.
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Step 2Shape 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.
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Step 3Preheat 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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