Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches

Ingredients

  1. 1 cup instant polenta
  2. 3/4 cup all-purpose flour, plus more for dusting
  3. 2/3 cup confectioners' sugar
  4. 1/8 teaspoon baking powder
  5. Pinch of salt
  6. 5 tablespoons unsalted butter, at room temperature
  7. 3 tablespoons solid vegetable shortening, at room temperature
  8. Finely grated zest of 1 lemon
  9. 1 egg, at room temperature
  10. 1 tablespoon poppy seeds
  11. About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly

Description

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