Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Brown Sugar-Cornmeal Shortbread Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 1 hrs Yield: 35 cookies Nutty cornmeal and caramely brown sugar pair up in this twist on the classic shortbread cookie. Put these out for Santa, or as part of an elegant dessert table spread at Thanksgiving—either way, the recipients of this grown-up cookie are sure to be pleased! Ingredients 1 ½ cups unbleached all-purpose flour ½ cup fine yellow or white cornmeal 1 teaspoon kosher salt 2 sticks unsalted butter, room temperature ½ cup packed light-brown sugar ⅔ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla paste or extract 1 teaspoon ground cinnamon, preferably Ceylon Directions Preheat oven to 300°F. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth. Reduce speed to low and gradually add flour mixture, beating just until combined. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin. Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup. Flatten tops with your fingers. Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in tin 5 minutes. Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of tin. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 1 week.) Rate it Print