Might seem like a strange combo, but trust me, these Italian-inspired sandwich cookies are SO good. Tip: keep the dough very cold while cookie-cutting.
In the bowl of a mixer, cream the butter and sugar until light and fluffy.
In another medium bowl, stir together the flour, polenta, cocoa powder, baking powder, salt and orange zest.
Add the dry ingredients to the butter mixture and mix just until fully incorporated. Place the dough on a sheet of parchment paper and press into a 1-inch-high round. Wrap in parchment and refrigerate for at least 30 minutes, or up to 1 day.
When you’re ready to bake, preheat the oven to 350 degrees.
Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 1/2″ – 2″ round cookie cutter to cut out the dough. Bake on a baking sheet lined with parchment paper for 15 minutes, then let cool completely before filling.
To make the filling:
In the bowl of a mixer, cream the butter, powdered sugar, orange zest and salt.
To assemble the cookie sammies:
Spread a couple tsp of filling on a cookie, then top with another cookie, pressing them together.