Orange Cornmeal Shortbread
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
- Yield: Makes 2 dozen cookies
Source: Martha Stewart Living, July 2001
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup confectioners' sugar, plus more for dusting
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons orange zest
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons yellow cornmeal
- 1 teaspoon table salt
Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.