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Lemon Polenta Apricot Cookies via 6Bittersweets

Lemon Polenta Apricot Cookies

“No more expensive foods until the end of the month”, I said to myself after receiving my January bills. I just wasn’t prepared to pay TWICE as much for things like central heating and water; seems like someone’s prosperity is improving in the new year, huh. Then I sat down and started to ponder what those expensive foods of our daily menu could be. I couldn’t think of any luxury foods I had recently bought - dried dates sounded like the most decadent of my latest purchases. It’s just that in a country with 22% VAT, everything is freaking expensive. So I headed off to the supermarket and bought potatoes, cornmeal, oatmeal, some butter (certainly we will have to cut down on that next month, haha) and other staples like milk and flour. If they raise VAT to 23%, we’ll have to rename our blog to “Creative Cooking with Potatoes” or something like that.

Anyway. If you like cornmeal as much as me, and even if you don’t have to think of 10 next ways to cook polenta because your family budget is staggering, you MUST make these cookies. I found them on a blog called 6 Bittersweets - it’s so beautiful and inspiring and fresh, I just can’t take my eyes off those stunning food photos. Xiaolu adapted the recipe from Bon Appetit, and I adapted it from her blog, substituting finely diced dried apricots for cranberries just because that’s what I had at hand. I think I’ll bake polenta cookies again for my birthday, and make both cranberry and apricot versions. They’re so yellow, crumbly, homeopathically salty, and noticeably lemony even though there’s just one teaspoon of fresh lemon zest in the dough. The smell of baking polenta cookies will make your home a million times cozier than the most expensive furniture would do. And with remaining egg whites, I made a small batch of tiny raspberry jam meringues, so we had enough sweets for all weekend.

Oh and it’s snowing again today, all day. How sweet :-/ I decided that no matter what,  we have our own micro spring in our home. I’m terrible at growing flowers, but luckily I have a good relationship with bulbous plants, so I’m going to buy more hyacinths and, hopefully, crocuses.

Lemon Polenta Cranberry Cookie recipe at 6Bittersweets

Pink Hyacinth

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12 Responses

  1. Oh these look great! I’m so glad they turned out well for you XD.

  2. Hi Alina,
    These look great.I have never heard polenta in cookies..sounds wonderful!
    Regarding your query..I have not made these crisps with ap flour so wont be able to give you an idea.You know baking can be tricky without measurements & I dun want to give approximations.I am sending you a link of Martha Stewart recipe on twitter which I googled.I hope it will help you and your husband will like them.

    • Alina says:

      Thank you so much Tanvi! I’m hoping to try the MS recipe next weekend - this weekend I’ll be baking a large cake or something like that for my birthday. I’ll let you know how it goes!

    • Rana says:

      Hehe ja er den ikke fin :-)jeg blev ogse5 vildt glad da jeg fik den, da den fe5r et smil frem pe5 le6berne!Sofie: Hehe, det ge5r skam nok. Jeg fe5r dem farvet ca. hver anden me5ned hos en kstoemolog. Men jeg har ne6sten helt sorte f8jenbryn og f8jenvipper af natur. Men for at fremhe6ve dem lidt bruger jeg en f8jenbrynstegner fra Rimmel. Den koster vist omkring 75 kr. mener jeg? Og se5 har jeg farven brun, da sort vil blive alt for dramatisk. He5ber at du kan bruge det til lidt? Ellers se5 me5 du endelig spf8rge./Isabella

    • click here says:

      Holy shiznit, this is so cool thank you.

    • This is way more helpful than anything else I’ve looked at.

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    • Shubhajit says:

      Hej Isabella, Det er nok et lidt malplaceret sted at spf8rge, men hvadron styler du dine f8jenbryn? Jeg synes virkelig, at de har en flot farve, men jeg har ikke kunnet finde frem til det i dine e6ldre makeup posts. Kan du forte6lle mig, hvad du bruger, me6rke, farve? :-)- Sofie

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