Tuesday, March 29, 2011

Citrus Cornmeal Shortbread

 I've had Martha Stewart's Cookies book for some time. Originally I checked it out from the library, drooled over the recipes and then decided I must absolutely, positively have this cookie book or perish from the lack thereof. This was around a year or more ago and if you've read my blog before, you know the next one is coming a mile in advance.

And the book sat on my shelf unopened all that time.

Which is a shame, because as photos go, Martha's cookies always look sublime and it's just so much fun to flip through all those nice, shiny glossy pages.

 So, after realizing I had been neglecting my blog again, I flipped through, found what looked like to be a fairly simple recipe (it's usually hard to find a 7 ingredient recipe with Martha) and headed back into the kitchen.

It just feels wrong to say I didn't care for this cookie. I mean, we are talking Martha Stewart after all. But considering my coworkers happily gobbled them down it's probably just me. I prefer a sweeter shortbread cookie. Martha's cookie is very light and very subtle with a lovely hint of orange as you bite into it.  I feel like I had overbaked them somewhat but nobody seemed to mind or notice so I'll just keep that info to myself (at least when it comes to them knowing about it).

Overall a B cookie. I think I might give this a shot with some chocolate chips another time...the combo of orange and zest in a shortbread cookie sounds sublime.

Citrus Cornmeal Shortbread
from: Martha Stewart's Cookies

2 sticks butter, unsalted, room temperature
3/4 cup powdered sugar
2 tsp vanilla paste or extract
2 cups regular flour
1/4 cup plus 2 tbsp yellow cornmeal
1 tsp salt
1 1/2 tsp finely grated orange zest 

Mix butter and sugar in mixer with paddle attachment on medium speed until creamy, approximately 2 minutes. Add vanilla and zest. Mix until combined.

Reduce speed to low. Add flour, 2 tbsp cornmeal and salt for 3 minutes or combined well. Halve dough and roll into log. Wrap each half in plastic and refrigerate for minimum of 1 hour.

Preheat oven to 350 degrees. Place remaining cornmeal on sheet of parchment paper. Roll dough logs in cornmeal to coat. Cut into slices and space rounds 1 inch apart on cookie sheet lined with parchment paper. Bake until golden, 30 -35 minutes (less for me but my cookies were smaller). Cool on wire rack.


  1. Love the looks of these! Anything shortbread and citrus is awesome! Orange & chocolate chip would be even awesome-er! And, just to let you know, there is no zest amount in your recipe. :)

    BTW, I made chicken soup with the carcass from my Peruvian roast chicken and it was sooooo good! I have some pix; I just need to get around to putting a post together.

  2. ARGH...I knew I was forgetting something. Better late than never I suppose.

    Totally looking forward to that soup recipe. That has to have been over the top yummy.