My Christmas Bakery is in full swing. This week I made a ton of Razz-Ma-Tazz Bars which seem to be everyone’s favorite. I made my first brittle and a whole bunch of different Christmas cookies, which I will be posting in the next few days. For today I chose the ginger polenta cookies. These are new to me and they have exceeded my expectations. I adapted the recipe from one of the many holiday cookie magazines that I’ve collected over the years.
Ginger Polenta Cookies (with cranberries and walnuts)
- 2 ½ cups (320 g) all-purpose flour
- 1/2 cup (80 g) polenta or yellow cornmeal
- 1/2 cup (50 g) toasted nuts (walnuts, pistachios, hazelnuts, etc. – I’ve used walnuts)
- 1/2 cup dried (50 g) cranberries (finely chopped)
- 1/2 orange (zest + 1 TBSP juice)
- Pinch of salt
- 2 sticks (225 g) butter, softened
- 3/4 cup (150 g) sugar
- 1 large egg + 1 egg yolk
- 1/4 cup (40 g) crystallized ginger (finely chopped)
- 1/2 TSP ground ginger
- Stir together flour, polenta, nuts, cranberries and salt in a medium bowl and set aside.
- Beat butter and sugar in a mixer bowl at medium speed until light and fluffy. Beat in egg, egg yolk, orange zest and juice, chopped ginger and ground ginger. Add flour and mix at low speed until combined.
- Gather dough into a ball and divide in half. Shape into 2 (9 inch) logs and wrap in plastic wrap with ends sealed. Refrigerate 4 to 6 hours or until firm.
- Preheat oven to 300 F (150 C). Cut logs into 1/4 inch slices and place them onto a parchment paper lined cookie sheet. Bake 15-18 minutes or until slightly golden at edges. Cool completely and serve.
*** I added a bit of chopped candied lemon peel for a hint of green color.