Cacao Polenta Cookies

• 1 cup unsalted butter
• 3/4 cup sugar
• 2 large egg yolks
• 2 cups all-purpose flour
• 1/2 cup instant polenta
• 1/2 cup hazelnuts, toasted, skinned and chopped
• Pinch salt
• 1/2 cup cacao nibs (available from Scharffen Berger)

1. In a mixer, cream the butter and sugar together until light and fluffy.
2. Beat in the yolks.
3. In a bowl, stir together the flour, polenta, hazelnuts and salt and add them to the butter mixture, stirring just until you have a dry dough.
4. Fold in cacao nibs.
5. Divide the dough in half.
6. Mold each half into a log about 1 3/4 inches in diameter and 10 inches long.
7. Wrap each log in a sheet of plastic wrap and twist the ends to seal.
8. Roll the cylinders across your work surface to make them smooth and even.
9. Refrigerate until firm, at least 4 hours.
10. When ready to bake, preheat the oven to 350 degrees and cover two large cookie sheets with parchment paper.
11. Unwrap the dough logs and use a serrated knife to slice them into disks about 1/3-inch thick.
12. Transfer to the prepared cookie sheets and bake until the cookies are crisp and just begin to color, about 20 minutes.
13. Cool on the cookie sheets.

unsalted butter, sugar, egg yolks, flour, instant polenta, hazelnuts, salt, cacao

Taken from cooking.nytimes.com/recipes/7830 (may not work)