Lemon Balm Polenta Cookies

Cream the soft butter with the powdered sugar until fluffy. Gradually beat in the egg yolks, then stir in all remaining ingredients (flour, polenta, lemon zest, lemon juice, finely chopped lemon balm, and a pinch of salt).

Form the dough into a firm mass and divide it into two parts. From each part, form a roll with a diameter of about 5 cm. Wrap the rolls in cling film and let them firm up in the refrigerator for at least one hour (or overnight).

Preheat the oven to 180 °C. Cut the firmed dough into slices about 5 mm thick and place them on a baking sheet lined with parchment paper. Leave enough space between the cookies, as they will expand slightly during baking. Bake for about 15 minutes until golden brown.