Day 2 of our 12 Days of Gluten Free Cookies is here!! Get ready for some lip smacking, gluten free goodies to show up here over the next few weeks. I have a few things you should know about the recipes in advance:
1. All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
2. I used King Arthur Flour – gluten free multi-purpose flour for all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so for now we are going to stick with something easy. The holiday’s are stressful enough without making cookies complicated.
Now, about these Gluten Free Italian Polenta Cookies…
Italian Polenta Cookies cookies have been on my favorite list for quite a few years. I used to make them before we went gluten free and after our transition I sort of forgot them while we were discovering new foods that were safe for us. The last few years have been such a crazy food journey that it was really nice just having fun in the kitchen the past few weeks recreating old family favorites.
Italian Polenta Cookies are traditionally sandy in texture; sort of like a spritz cookie, but with a little added oomph from polenta mixed into the batter. I love the way the bits of polenta break between my teeth as I chew while the rest of the cookie sort of melts away.
These cookies perfectly pair the flavors of vanilla and orange zest. One doesn’t really overpower the other they just work in harmony bouncing around your taste buds until they fade away.
One of my favorite things about this particular cookie is that my husband is better at piping them than I am. So, we get to spend some time in the kitchen together, listening to our favorite holiday records, sipping on wine, and making cookies. It’s kind of perfect for the holiday’s don’t you think?!
- 1 3/4 cup gluten free all-purpose flour
- 1 cup Italian polenta or coarse yellow cornmeal
- 1/2 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 tablespoon orange zest
- 1 large egg plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- Whisk together the flour, polenta, and salt in a bowl.
- Place the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes or until pale and fluffy, scraping down the sides of the bowl as necessary. Add the egg and beat until combined then add the yolk and beat until combined. Mix in vanilla. Gradually add the flour mixture, and beat until the batter is juts combined. Transfer the batter to a pastry bag fitted with a large star tip. **See notes!
- On parchment lined baking sheets pipe S shapes about 3 inches long and 1 inch wide with about 1 1/2 inches of space between each cookie. Transfer the baking sheet to the freezer for 30 minutes until the dough is chilled and firm.
- Preheat the oven to 350°. Bake the chilled cookies in the oven for 15-18 minutes, rotating the sheets halfway through, until the edges of the cookies are golden. Cool the cookies on the sheet pans set on wire racks for about 5-10 minutes before transferring the cookies to the racks to cool the rest of the way. Store the cookies in an airtight container at room temperature for 2-3 days.
The batter is very thick so use a large open star tip, like an Ateco #825, that way you can push the batter through easier. Also, asking your husband to help pipe the cookies is good too!