Monday, March 21, 2011

Citrus Cornmeal Shortbread Cookies

I have been on a seriously scary cookie quest for the last couple weeks now- my husband noted that last week alone I made a "cookie" of some fashion every single day. Really? That is where all the butter has gone.

Last post was mentioned that my local library so thoughtfully had this book positioned on its most visible shelf so that the lady with the huge stroller with the two loud kids would be able to spot it in an instant and therefore, be OUT in an instant.

Online, the Martha Stewart web writers suggest using the recipe for Christmas. Forget Christmas!! How about March??

I think these are easily a new top 5 cookie recipe for me. Citrus?? Yes. Cornmeal for added color and texture? SURE! Tons of lard and raw sugar?? Sign me up.

The texture is perfectly typical of any fine shortbread and the added citrus is, well, a dream. I am loving these!!!!

Citrus Cornmeal Shortbread Cookies

{Martha Stewart}

1 cup (2 sticks) unsalted butter, softened

3/4 cup confectioners' sugar

2 teaspoons pure vanilla extract

1 1/2 teaspoons orange zest

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon coarse salt

****1/4 cup yellow cornmeal

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.

Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week

*** Instead of rolling them in cornmeal, I rolled mine in raw sugar. It was a really good choice, but no pressure!

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