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These biscuits are both sweet and tart at the same time. They are one of the most requested recipes I make.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr 15 mins
total:
1 hr 50 mins
Servings:
15
Yield:
30 biscuits
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Refrigerate dough logs until firm, about 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.

  • Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.

  • 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 Facts

285 calories; protein 3.5g; carbohydrates 36.4g; fat 14.1g; cholesterol 36mg; sodium 144.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2017
Wonderful... make them!.. I was running low on flour so I added some chopped walnuts.. Very easy to make. They went over really well in church. I like that they arent overly sweet... if you wanted them sweeter a glaze would work great. but it is not needed Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/03/2017
Wonderful... make them!.. I was running low on flour so I added some chopped walnuts.. Very easy to make. They went over really well in church. I like that they arent overly sweet... if you wanted them sweeter a glaze would work great. but it is not needed Read More
(2)
Rating: 4 stars
03/26/2020
I loved them, except I found 400 degrees way too hot. I burned most of them. I recommend turning down the temp and cooking longer if you need it Read More
(1)
Rating: 4 stars
02/23/2019
This is like a cross between a short bread and a lemon cookie. Love the flavor! But the polenta was just a bit grainy. It almost makes me wonder if I should ve cooked it before I put it in but I know that wouldn t be right. Wondering if anyone else thought the same thing. I guess it is kind of cracker or biscuity. Makes me want to search for a lemon shortbread cookie. I think I might like that better. Read More
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Rating: 5 stars
01/09/2021
Excellent lemon shortbread cookies!! Read More
Rating: 5 stars
01/13/2019
crisp and a distinct lemon and butter flavor. 3/4 inch may be too thick. I put all the zest (from one lemon) in the dough. Baked 18 minutes. Read More
Rating: 3 stars
01/11/2021
They’re okay, but I don’t know why we need the polenta. It’s not crunch, it’s just gritty. If I want crunch, I’ll add nuts. Probably won’t make again. Read More
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