Lemon Balm Cookies with Polenta

Cream butter with sugar until foamy, then gradually mix in all remaining ingredients into the dough. Knead a firm dough, which you then divide into two parts. Form each part into a roll about 5 cm in diameter. Wrap the rolls in cling film and let them firm up in the refrigerator for at least an hour, or even overnight.

Cut the firm dough into slices about 5 mm thick and arrange them on a baking sheet lined with parchment paper. Leave larger gaps between the slices, as the dough will rise significantly during baking. Bake in a preheated oven at 180°C for about 15 minutes.