Ingredients
Method
- Preheat oven to 350 ° F
- In a small bowl or jar, soak raisins in Grappa or wine and set aside.
- In a large bowl, add sugar and butter and beat for 4 minutes until creamy and light. Beat in eggs, lemon zest, and vanilla extract.
- In a separate bowl, mix dry ingredients: flour, polenta, baking powder, and salt.
- Add the dry ingredients to the wet and stir just to combine. Drain the Grappa or wine from the raisins. Do not squeeze the Grappa or wine out of the raisins. Let them retain the moisture so the flavor of the Grappa or wine will infuse the dough.
- Dump dough out onto a lightly floured board. Knead once or twice to finish combining the raisins into a uniform dough.Using a rolling pin, roll out to ¼-inch thickness. The dough might be a bit moist and sticky, so dust with flour as needed.
- Using a sharp knife or bench scraper, cut diagonally to form diamond shapes Each cookie should be 3-inches long from tip to tip. (Watch the video below for visual instructions.)
- Lay cookies on a large, parchment paper-lined cookie sheet. Bake for 12 minutes until slightly golden and yellow. For even cooking, turn the cookie sheet around after the first 6 minutes of baking.
- Store cookies in an airtight container. Best eaten within one week.
Notes
If you don't have time to bake the cookies right away, roll the dough into a round disk, cover in plastic, and place in the freezer for up to one month. When you are ready to bake your cookies, defrost the dough in the refrigerator until it is soft enough to roll out.