Zaletti Polenta Cookies

Recipe created & provided by Chef Crusco Catering in Austin, TX


  • 1/2 cup dried sour cherries – roughly chopped
  • 1/2 cup dried apricots – roughly chopped
  • 3-4 tbsps. flour
  • 5.5 oz Unsalted butter – have at room temperature
  • 1/2 cup plus 1.5 tbsps. Vanilla Sugar
  • 2 large eggs – have at room temperature
  • 1/2 tsp. Vanilla extract
  • 1.5 cups Flour
  • 1 cup Polenta – regular fine or coarse
  • 2 tsps. Baking powder
  • 3/4 tsp. Salt
  • 1/2 cup Coarse Baking Sugar (or Turbinado)


  1. Preheat Oven to 325 Degrees. Toss dried fruit w/ 3-4 tbsps. flour in a small bowl and set aside.
  2. In the bowl of a standing mixer beat the butter and sugar until smooth and creamy. Add the eggs (one at a time) then the vanilla extract just until incorporated.
  3. In a separate bowl, whisk together the 1.5 cups flour, polenta, baking powder, and salt.
  4. Mix the dry ingredients into the butter mixture until incorporated and then stir in the dried fruit.
  5. Form the dough into a cylinder block. Wrap in plastic wrap and chill the dough for a couple of hours or best overnight.
  6. Divide the dough in two pieces. Make sure that when you cut/portion them out they are about 1-2 inches in size (much easier to do when the dough is very cold). Form them into little 1″ x 1″ squares.
  7. Place them evenly spaced on the parchment covered sheet pan.
  8. Sprinkle the cookies with the coarse sugar and bake for 12-14 minutes (rotate the sheet pans midway). Cook until they are golden brown on top. Remove from the oven and let cool completely.
  9. Serve with wine, cafecitos or Chef Crusco’s Chocolate Cappuccino. Enjoy!
    • NOTE: Zaletti Cookies will keep in an airtight container for up to a week. The dough can be refrigerated for up to two weeks or two months in the freezer.