Orange Currant Polenta Cookies Food

POLENTA COOKIES

Steps:

• In a bowl, mix together the polenta, flour, baking powder and salt.
• In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
• Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
• Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
• Polenta cookies can be stored in an airtight container for up to 3 weeks.

ORANGE CURRANT PICK-ME-UP

Steps:

• Place all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and well combined. Put a scoop of ice in a highball or cooler glass. Pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish.

CARDAMOM-LEMON POLENTA COOKIES

Steps:

• Preheat oven to 350f degrees.
• Place almonds in a food processor, pulse until finely ground.
• Lightly spoon flour into dry measuring cups; level with a knife.
• add flour and next 5 ingredients (flour through salt) to food processor, process until combined.
• Add butter, water and egg; pulse 3 or 4 times or just until combined.
• Lightly press mixture evenly into bottom of a 9 inch round springform pan coated with cooking spray.
• Sprinkle with powdered sugar.
• Bake at 350f degrees for 30 minutes or until lightly browned.
• Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.

QUICK "STEWED" TOMATOES

Steps:

• In a large saucepan, heat butter over medium. Add celery, onion, and 1/2 cup water; season with salt and pepper. Cook, stirring occasionally, until water has evaporated and celery is tender, 7 to 10 minutes.
• Add tomatoes; cook until tomatoes are soft and juicy, 3 to 5 minutes. Stir in basil; season with salt and pepper.