Tuesday, April 26, 2011
Cornmeal Shortbread Cookies
This week’s Tuesdays with Dorie recipe was selected by Valerie of Une Gamine dans la Cuisine. She chose the Cornmeal Shortbread Cookies, which are shortbread cookies tweaked with the addition of cornmeal and citrus zest. I wasn’t sure what to think of these; I like shortbread, but I wasn’t sure how cornmeal would fit in the mix! You can get the recipe for these cookies on Valerie’s blog and also, you’ll want to check out the posts from the other Tuesdays with Dorie bakers.
My husband wanted me to try these with blue corn cornmeal, but I didn’t know. It doesn’t seem like blue food has a place in baking (ok, other than blueberries). The texture is a bit different, too. I’m sure it would have worked but I opted to go the traditional route. I had some very coarsely ground cornmeal already, but other bakers warned that would not be good for this recipe so I bought some cornmeal that was more finely ground. I also used lime zest instead of lemon zest, since that sounded like a good complement to cornmeal.
You make the dough and then squish it to fit in to a gallon-sized zippered bag. That makes a nice flat square of dough. I then use a pizza cutter to cut the dough into squares, since that is the easiest way to make them even. I found the dough to be fragile and it cracked if I wasn’t careful with it. They baked up fine, but they spread a little about the edges. I’m not exactly sure why. I baked them up but in the rush of all the other Easter baking, I didn’t give them a try until later. They look quite plain but they are really tasty! The cornmeal just adds some texture and the lime zest is subtle. They shine through as a wonderful buttery shortbread cookie!
Recipe from Baking from My Home to Yours by Dorie Greenspan, page 130