Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches
- 1 cup instant polenta
- 3/4 cup all-purpose flour, plus more for dusting
- 2/3 cup confectioners' sugar
- 1/8 teaspoon baking powder
- Pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons solid vegetable shortening, at room temperature
- Finely grated zest of 1 lemon
- 1 egg, at room temperature
- 1 tablespoon poppy seeds
- About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly
- In a food processor, combine the polenta, 3/4 cup of flour, confectioners' sugar, baking powder and salt and pulse to blend.
- Add the butter, shortening and lemon zest and pulse until the mixture resembles coarse sand.
- Add the egg and poppy seeds and pulse just until the dough forms a ball.
- Pat the dough into a disk and wrap in plastic; refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350.
- Generously flour a work surface and rolling pin.
- Roll out the dough 1/8 inch thick.
- Using a floured 2 1/4-inch round biscuit cutter, stamp out 28 cookies as close together as possible.
- Gather the dough scraps together and gently reroll the dough, then stamp out 4 more cookies.
- Carefully transfer the cookies to 2 ungreased baking sheets.
- Bake the cookies on the upper and lower racks of the oven for 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking to ensure even browning.
- Let the cookies cool on the baking sheets.
- To form the sandwiches, scoop about 1/4 cup of the softened sorbet onto each of 16 cookies.
- Top the sorbet with the remaining cookies, pressing lightly to help evenly spread the sorbet.
- Set the sandwiches on a baking sheet and freeze for about 1 hour, or until the sorbet is firm.
instant polenta, flour, sugar, baking powder, salt, unsalted butter, vegetable shortening, lemon, egg, poppy seeds, sorbet
Taken from www.foodandwine.com/recipes/lemon-poppy-polenta-cookie-and-huckleberry-sorbet-sandwiches (may not work)