Makes: 4-6 servings
- 110g unsalted butter
- softened ½ cup sugar
- 1 tsp lemon zest
- ½ tsp salt
- 2 large egg yolks
- ½ cup polenta
- 1¼ cups plain all-purpose flour
- ½ cup golden raisins
- 6 large egg yolks
- ¼ cup sugar
- ½ cup Italian Moscato or Essencia
For the Cookies
Preheat oven to 180°C. Beat butter and sugar in large bowl until fluffy. Beat in lemon zest and salt, then egg yolks. Beat in polenta, then flour. Fold in raisins. Knead dough just to combine; transfer to sheet of plastic wrap. Using plastic, shape dough into a log 3cm in diameter, cut in half and wrap in plastic. Chill until firm, 3 hours or up to 1 day.
Slice dough log into 0.5cm-thick rounds. Arrange rounds on prepared baking sheet, spacing 2cm apart and reshaping into rounds if uneven. (The cookies do not spread too much so there is no need to space them too far apart.) Bake cookies for about 15 minutes or until they have become golden in colour. Cool on tray for 2 minutes, then lift cookies from tray using a spatula and transfer to a wire rack.
NOTE: The dough can be made up to 48 hours ahead and stored in the fridge.
For the Zabaglione
Whisk egg yolks and sugar in large metal bowl and gradually whisk in Moscato. Set bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until mixture is thick and foamy, about 4 minutes. Divide zabaglione among 6 cocktail glasses. Serve immediately with Lemon Polenta Cookies.