Friday, May 06, 2011

Lemon Rosemary Polenta Sables, Just Because

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Every now and then I have a cookie idea and go crazy until I get to try it. I saw some ritzy cookies at Katzinger's Deli awhile ago and was oh so tempted to make a purchase. There were two varieties calling my name: polenta pennies and salted rosemary shortbread. However, I also thought "Well, this is dumb. I can do that." No only can I do that, I can yield 3 times the amount by doing it myself. These "polenta pennies" seemed easy enough, your basic butter sable or shortbread cookie injected with texturally fabulous polenta grains. The salted rosemary shortbread? Also a brilliant idea. I love a buttery cookie with a bit of salt, and then aromatic rosemary on top of that? Sure! Why not? So as I stood there, being enticed by the silent but deadly cookies, I was also getting super jazzed about my next baking adventure.

Instead of tackling one cookie at a time, I just combined the two concepts. All the flavors go well together so it seemed like a natural improvement on the originals. Also, I added lemon zest. I'm an absolute sucker for citrus zest in sables. I used my favorite sable recipe from Joy the Baker for the basic recipe, though left out the lime zest from her version (I actually like them better than Martha's, believe it or not). I also reduced the flour, using yellow corn meal in its place. You know what? This is going to get too complicated for a paragraph. Here we go:

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Lemon Rosemary Polenta Sables
Adapted from Joy the Baker's Citrus Sables

2 sticks (8 ounces) unsalted butter, softened at room temperature

1/2 cup granulated sugar

1/4 cup confectioners’ sugar

1 teaspoon salt, preferably sea salt

2 large egg yolks, preferably at room temperature

1 1/2 cups all-purpose flour
1/2 cup yellow corn meal
zest of 1 lemon
1 tbsp rosemary, ground or finely chopped

For glitzing up the edges:

1 egg yolk
turbinado sugar

Joy does an excellent job of the instructions, so seriously, go check out her post and just adapt the above ingredients. No point in me retyping directions, right? (To be perfectly honest, I'm feeling a bit lazy, too!) I do recommend slicing up a batch for now and saving the other rolled log in the freezer for a later date. I know, you'll have to resist the urge to devour the cookies in a quick minute, but trust me. You never know when you will a) get a random craving again and hallelujah! you're prepared! or b) need an emergency house-warming gift/party contribution/dessert for an event. Have a barbecue to go to all of the sudden? Need something to bring? Well luckily, you have those cookies in the freezer! See what I mean?

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The results are fabulous, especially now that it's spring (when the rain pauses and it heats up beyond 50° anyway). They're the perfect light treat with coffee or tea. Or perhaps an easy way to say "Thanks, Mom!" now that this weekend is Mother's Day! Or maybe even for a Kentucky Derby Party? So get in touch with your butter-lovin' Paula Deen side and make these delicious cookies. Ready, set, go!
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