Cornmeal Cookies

Directions

1. 1
   Put the polenta, flour, sugar, and salt in food-processor bowl, and process to blend.
2. 2
   Drop in the soft butter, and process continuously until the butter is completely incorporated, scraping down the sides of the bowl.
3. 3
   Stir together the egg yolks and vanilla, pour over the dry mixture, and process briefly, until a soft dough forms.
4. 4
   Arrange a rack in the center of the oven, and preheat to 350 .
5. 5
   Lightly butter the sheet pan.
6. 6
   Fill the pastry bag with crumiri dough, and pipe U-shaped cookies 3 inches wide in rows, filling the pan.
7. 7
   Bake for about 20 minutes, or until the cookies are firm and golden, with a hint of brown on the piped ridges.
8. 8
   Cool on a wire rack, and store for up to a week in an airtight container.