Lemon Poppy Polenta Cookie And Huckleberry Sorbet Sandwiches
Ingredients
- 1 cup instant polenta
- 3/4 cup all-purpose flour, plus more for dusting
- 2/3 cup confectioners' sugar
- 1/8 teaspoon baking powder
- Pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- 3 tablespoons solid vegetable shortening, at room temperature
- Finely grated zest of 1 lemon
- 1 egg, at room temperature
- 1 tablespoon poppy seeds
- About 2 pints tart sorbet, such as raspberry, lemon or boysenberry, softened slightly
Instructions
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