Ingredients

• 1 cup butter, at room temperature
• 1 1/2 tablespoons butter, at room temperature
• 3/4 cup confectioners' sugar
• 1/2 cup white sugar
• 2 tablespoons lemon zest, divided
• 1 teaspoon vanilla extract
• 1/2 cup polenta
• 3 cups all-purpose flour, sifted
• 2 tablespoons lemon juice

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Instructions

1. Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice.
2. Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well.
3. Refrigerate dough logs until firm, about 1 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets.
5. Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top.
6. Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.