Lemon-Polenta Thins

Directions

1. 1
   Preheat oven to 350C Line a baking sheet with parchment or a silicone mat.
2. 2
   In a medium mixing bowl, combine oil, sugar, and zest (food processor works great for this).
3. 3
   Beat in lemon juice, then cornmeal, oats, and salt.
4. 4
   If your dough is droopy chill it for at least 30 minutes.
5. 5
   In a small bowl stir together topping ingredients (brown sugar, nuts, and lemon zest).
6. 6
   Set aside.
7. 7
   Drop dough by rounded teaspoonfuls, at least 3 inches apart, onto prepared sheet.
8. 8
   Using a small pointy spoon push a slight dimple into each dough circle and tip about 1/8 tsp topping into each depression.
9. 9
   Bake about 12 minutes, until cookies are thin disks with golden edges.