Italian Polenta Cookies

• 1 3/4 cups flour
• 1 cup Italian polenta or coarse cornmeal
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2/3 cup sugar
• 1 1/2 tablespoons lemon zest
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon vanilla extract

1. Pre-heat oven to 350 degrees. Mix together polenta, flour, and salt in a bowl.
2. Cream butter, sugar, and lemon zest until pale and fluffy. Add egg and egg yolk, one at a time, mixing well after each is added. Mix in vanilla and lemon extracts.
3. Gradually add dry ingredients and mix until combined. Transfer batter to a pastry bag with a star tip attachment. I use Wilton's 1M, Martha suggests Ateco's #825.
4. Pipe cookies into 'S' shapes about 3 inches long and 1 inch wide onto parchment lined cookie sheet. Bake cookies until edges are golden, about 15-18 minutes, rotating sheet about half-way through baking time. Martha suggests chilling the dough in the freezer 30 minutes prior to baking. I tend to skip this step.
5. Transfer cookies on parchment to cooling rack and let cool for about 10 minutes.

flour, italian polenta, salt, unsalted butter, sugar, lemon zest, egg, egg yolk, vanilla

Taken from food52.com/recipes/14821-italian-polenta-cookies (may not work)