Italian corn cookies

Ingredients:

• 1.5 cups polenta or cornmeal + more as needed
• 1 cup flour
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 165 g butter
• 2/3 cup sugar
• 2 large eggs + 1 large yolk
• 0.5 tsp vanilla extract

Preparation:

1. In a bowl, combine polenta, flour, baking powder and salt.
2. Using a mixer, beat the butter and sugar. Add the eggs and yolks one at a time, then add the vanilla. Add the dry ingredients and knead until a stiff dough forms.
3. Divide the dough in half, place each half on a sheet of parchment or waxed paper, and form the dough into a rough log about 2 inches in diameter, dusting with cornmeal if necessary to prevent sticking. Wrap in parchment paper, twisting the ends, and roll the log back and forth a few times to smooth out its shape. Refrigerate for at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Using a sharp knife, cut the cookies into 1/2-inch-thick circles and place them about 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, 16-18 minutes. Transfer to a wire rack and cool completely, about 20 minutes.
   
   Cookies can be stored in an airtight container for up to 3 weeks.