by Jeannette Ordas of Everybody likes Sandwiches
I'm not much of a sugar cookie fan. Maybe because I don't have the patience to roll out dough into cute shapes or maybe it's because I always end up burning half the batch. Or maybe it's because sugar cookies just don't have that buttery rich flavour that I associate with a really good cookie. But shortbread cookies are another matter altogether. I love shortbread and I don't make it often because of that fact. Too much shortbread makes my pants too tight. I have no willpower, you see. But then a cookie emergency arises (ie. no brown sugar in the cupboard) and what's a girl to do but make shortbread.
These cookies were delicious. The texture is crumbly and sandy due to the cornmeal and it's that winsome texture that makes these cookies truly unique. Plus, they've got a nice burst of lemony brightness which is always welcoming in the deep dark winter. Yes, this is a fantastic little cookie. Just don't let me love you too much.
Lemon Cornmeal Shortbread Cookies
(adapted from a Gourmet recipe)
2/3 c all-purpose flour
1/4 c yellow cornmeal
2 T cornstarch
1/4 t salt
1/2 c unsalted butter, softened
1/3 c confectioners (icing) sugar
1/2 t pure vanilla extract
grated lemon zest from 1 lemon
Demerara sugar for sprinkling
Preheat oven to 350F. In a large bowl, blend together the butter and sugar until fluffy. Add in the vanilla and lemon zest and mix. In another bowl, combine the flour, cornmeal, cornstarch and salt and whisk together. Slowly add in the dry ingredients into the butter/sugar mixture and stir until just combined.
Prepare your baking sheet with parchment paper or silpat, and using your hands, pinch off about a tablespoon of dough and roll into a ball. Press each ball with a fork and repeat, spacing each cookie about 1 inch apart. Sprinkle with demerara sugar and bake for 10-12 minutes or until the undersides of the cookie are slightly golden. Cool on wire racks. Makes 18 cookies.
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