Ingredients
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1 cup (2 sticks) butter
1 tsp vanilla extract
1 1/4 cups powdered sugar
2 tbsp grated lemon peel
1/2 cup polenta
3 cups flour
1 tbsp lemon juice
Preparation
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Beat butter, vanilla, powdered sugar and 2 tsp of the lemon peel in a large bowl with an electric mixer until well combined. Stir in polenta, then sifted flour in 2 batches until combined. Stir in lemon juice.
Knead dough gently on a floured surface until smooth. Divide in half and shape halves into 8-inch long triangular logs. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
Preheat the oven to 400\u00b0F. Lightly grease 2 baking pans. Cut logs into 1/3 inch-thick slices. Place triangles about 1 inch apart on prepared pans. Sprinkle with remaining lemon peel.
Bake for 15 mins, or until lightly browned. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
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