No Count
make ahead
makes about 3 dozen
Polenta, or cornmeal, gives these simple cookies a fantastic crunch.
3/4 cup medium non-instant polenta or yellow cornmeal
3 ounces plain ELF (replaces chilled unsalted butter)
3/8 cup Splenda granular (replaces sugar)
1/3 cup semolina (replaces all-purpose flour)
1 tablespoons finely grated orange zest
tiny Pinch of salt
1 large egg
NOTES: Don't skimp on the fresh orange zest, as this is the flavoring for the cookies.
In a food processor, combine the polenta with the ELF, Splenda, semolina, orange zest and salt and pulse until the mixture
resembles coarse meal. Add the egg and pulse just until the dough comes together. Transfer the dough to a bowl and refrigerate until slightly firm, about 1 hour.
Preheat the oven to 190 C. Line several baking sheets with parchment paper. Drop slightly rounded teaspoons of the dough onto the prepared baking sheets about 2 inches apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
MAKE AHEAD The cookies can be stored in an airtight container for 1 week or frozen for 1 month
make ahead
makes about 3 dozen
Polenta, or cornmeal, gives these simple cookies a fantastic crunch.
3/4 cup medium non-instant polenta or yellow cornmeal
3 ounces plain ELF (replaces chilled unsalted butter)
3/8 cup Splenda granular (replaces sugar)
1/3 cup semolina (replaces all-purpose flour)
1 tablespoons finely grated orange zest
tiny Pinch of salt
1 large egg
NOTES: Don't skimp on the fresh orange zest, as this is the flavoring for the cookies.
In a food processor, combine the polenta with the ELF, Splenda, semolina, orange zest and salt and pulse until the mixture
resembles coarse meal. Add the egg and pulse just until the dough comes together. Transfer the dough to a bowl and refrigerate until slightly firm, about 1 hour.
Preheat the oven to 190 C. Line several baking sheets with parchment paper. Drop slightly rounded teaspoons of the dough onto the prepared baking sheets about 2 inches apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
MAKE AHEAD The cookies can be stored in an airtight container for 1 week or frozen for 1 month
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