These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap and chill in the fridge for 20 mins.
Preheat oven to 200C. Line 2 baking trays with baking paper. Roll out dough between 2 sheets of baking paper. Cut shapes with your favourite cookie cutters. With a spatula, transfer cookies to baking tray.
Bake 10-12 min until lightly golden. Check at 8 mins (my first tray bit brown on the edges). Cool on a wire rack.
When completely cool drizzle with icing made by mixing icing sugar with a little water or lemon juice.