LCBO Food & Drink Holiday 2023

SMART COOKIES

Really Nice Polenta Cookies

These cookies are classic Italian— not too sweet, not too big and perfect with an afternoon espresso. Instant polenta is terrific in cookies, where it provides a unique texture and vibrant colour. Adapted from a Gina DePalma recipe in The Babbo Cookboo k (Clarkson Potter, 2002). 1 cup (250 mL) instant polenta 2/3 cup (150 mL) sugar, plus more for sprinkling 1 1/2 tsp (7 mL) baking powder 1/4 tsp (1 mL) salt 3/4 cup (175 mL) unsalted butter, melted, cooled 1 egg 1 egg yolk Finely grated zest of 1 large orange 1 1/4 cups (310 mL) all-purpose flour, sifted, plus more for rolling 1. In bowl of stand mixer with a paddle attachment, combine flour, polenta, sugar, baking powder and salt. In a medium bowl, whisk butter, egg, yolk and orange zest. Set aside. 2. On low speed, mix flour mixture until combined, about 30 seconds. With machine running, slowly add butter mixture. Mix until dry mix is fully incorporated, stopping to scrape down bowl once, about 1 1/2 minutes. Stop machine. Gather dough together and divide in two. Form each portion into a square about 1 inch (2.5 cm) thick. Wrap tightly in plastic wrap. Refrigerate for 2 hours. 3. Preheat oven to 325°F (163°C). Line three large baking sheets with parchment paper. 4. Working one portion at a time, roll dough on a floured work sur face until 1/8-inch (3-mm) thick. (If it’s sticking, the bottom of a two-piece tart pan is good for loos ening it from the work surface.) Using a fluted rectangle cookie cutter (or another cookie cutter of choice), cut out cookies and

ERIC VELLEND “This cookie has been a holiday staple for 20 years. It’s buttery, crumbly and bursting with orange—and has a texture that reminds me of a discontinued Peek Frean’s biscuit called Nice, hence the name.”

WHAT TO SERVE Wolfhead Coffee Whisky Liqueur LCBO 669408, $36.95

together, rerolled and cut once more. Discard any scraps after that.) 5. Cool completely and store in an airtight container at room temperature for up to 2 weeks.

place them on prepared trays, 3/4 inch (2 cm) apart. (If the cook ies are sticking, a metal spatula or cheese slicer will help transfer them to the tray.) Sprinkle cookies lightly with sugar. Bake one sheet at a time, rotating at hallway mark, until cookies are lightly browned along edges, 14 to 16 minutes. (Scraps can be briefly kneaded

Cookies and coffee are a time-­ honoured combination. This local liqueur’s coffee and milk choco late notes are pleasantly rich yet elegant enough to enhance the cookie.

Makes about 64 small or 42 medium cookies

228 FOOD & DRINK HOLIDAY 2023