LEMON POLENTA COOKIES

Makes about two dozen cookies

½ cup uncooked polenta

1 ½ cups all purpose flour

½ tsp salt

1 cup sugar

12 Tbsp unsalted butter, at room temperature

1 egg

1 tsp vanilla extract

1 Tbsp lemon zest from about 1 lemon

2 Tbsp fresh juice from about 1 lemon

Adjust oven rack to upper and lower positions and preheat oven to 350F. Line two baking sheets with parchment paper. In a medium bowl, whisk together polenta, flour, and salt; set aside.

In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients and beat until just incorporated. Stir in lemon juice and zest.

Drop dough by heaping tablespoon onto prepared baking sheet. Bake until lightly golden, about 18 minutes. Let cool 5 minutes on pan then transfer to a wire rack to continue cooling.