1 cup all-purpose flour
½ cup polenta
Pinch of salt
1 stick unsalted butter, softened
½ cup white sugar
2 Tbsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. honey
1 large egg
½ tsp. pure vanilla extract
½ cup mascarpone cheese
1 Tbsp. lime zest
1 Tbsp. powdered sugar
Preheat the oven to 350 degrees.
Whisk together the flour, polenta and salt until completely combined; set aside.
Cream the butter and sugar until light and fluffy. Add the lemon zest, lemon juice, honey, egg and vanilla, and mix until combined.
Slowly add in the dry ingredients and mix until well incorporated. The dough will be wet and sticky.
Transfer the batter to a cookie press or a pastry bag with a large star tip. Pipe 2- to 3-inch S-shapes onto parchment-lined cookie sheets, spaced at least ½ inch apart.
Bake for 12 to 15 minutes, and cool on a wire rack for at least 10 minutes.
In a metal bowl, whisk the mascarpone cheese, lime zest and powdered sugar until blended.
Spread the filling over 12 of the cookies and top with the remaining 12 cookies.
* To make orange-polenta sandwich cookies with chocolate mascarpone filling, substitute orange zest and orange juice for the lemon in the cookies, and substitute 1 Tbsp. cocoa powder plus 1 Tbsp. half and half for the lime zest in the filling.