Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log 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.

Reviews (3)

34 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 4
Rating: 1 stars
10/18/2014
I used everything in the recipe. Something's missing. Cooked flat.
Rating: Unrated
07/27/2011
Very good!! Well-liked.
Rating: Unrated
03/11/2010
Easy recipe to put together. Cookies have a sandy, crumbly texture that goes well with tea - especially since they are not very sweet.
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