These bitches are gluten-free.
Chocolate Orange & Polenta Cookies
1 1/2 cups medium non-instant polenta or yellow cornmeal
12 tablespoons of chilled butter
3/4 cup sugar
2/3 cup gluten free flour/almond meal
The zest and juice of one orange
Pinch of salt
2 large eggs
1 cup bitter-sweet chocolate, melted
In a food processor, combine the polenta with the butter, sugar, flour, orange zest and salt and pulse until the mixture resembles coarse meal. Add the eggs and pulse just until the dough comes together. Transfer the dough to a bowl and refrigerate until slightly firm, about 1 hour.
Preheat the oven to 175°c. Line several baking sheets with parchment paper. Drop slightly rounded teaspoons of the dough onto the prepared baking sheets about 2 inches apart. Bake the cookies for 15 minutes, or until golden around the edges and on the bottoms. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely. Melt chocolate and spread between two cookies.
I worked with this recipe here.