Lemon Balm Cookies with Polenta

Name: Lemon Balm Cookies with Polenta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 30 cookies
Cuisine: Deutsche Küche
Ingredients: 210 g wheat flour Type 405; 120 g soft butter; 80 g powdered sugar; 70 g polenta (corn grits); 2 egg yolks; 1 tbsp lemon zest and 1 tbsp lemon juice; 1 tsp fresh lemon balm (finely chopped); 1 pinch salt

35 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 0.65

Ingredients

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Wheat Flour Type 405 210 g Weizenmehl Type 405

Unsalted Butter 120 g weiche Butter

Polenta 70 g Polenta (Maisgrieß)

Eggs (size 10) 2 Eigelb

Lemon 1 EL Zitronenschale und 1 EL Zitronensaft

Lemon balm 1 TL frische Zitronenmelisse (fein gehackt)

Salt 1 Prise Salz

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Powdered Sugar 80 g Puderzucker

Preparation method

Ingredients overview

210 g wheat flour Type 405
120 g soft butter
80 g powdered sugar
70 g polenta (corn grits)
2 egg yolks
1 tbsp lemon zest and 1 tbsp lemon juice
1 tsp fresh lemon balm (finely chopped)
1 pinch salt

Beat the soft butter with the powdered sugar until creamy. Gradually stir in the egg yolks, lemon zest, lemon juice, and finely chopped lemon balm. Finally, add the flour, polenta, and a pinch of salt, and knead everything into a compact dough.

Divide the dough into two halves and shape each into a roll about 5 cm in diameter. Wrap the rolls in cling film and let them firm up in the refrigerator for at least one hour (or overnight).

Preheat the oven to 180 °C top/bottom heat. Cut the firmed-up dough rolls into slices about 5 mm thick and place them with sufficient space apart on a baking sheet lined with baking paper. Bake the cookies for about 15 minutes until golden yellow. Let them cool completely on a wire rack.