Ingredients

• 1 cup butter , at room temperature
• 1.5 tablespoons butter , at room temperature
• 0.75 cups confectioners' sugar
• 0.5 cups white sugar
• 2 tablespoons lemon zest , divided
• 1 teaspoon vanilla extract
• 0.5 cups polenta
• 3 cups all-purpose flour , sifted
• 2 tablespoons lemon juice

Instructions

1. 1 Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
2. 2 Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
3. 3 Refrigerate dough logs until firm, about 1 hour.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
5. 5 Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
6. 6 Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.

Nutrition per serving