I just adore the texture that cornmeal gives to breads, pizza doughs, and other baked goods and the thought of it in a cookie sounded simply delightful! I l-o-v-e LOVE shortbread cookies and the combination of these two great things just about made my head spin.
As far as taste goes, these cookies were completely scrumptious! The one big qualm I have with them is they just do not hold up at all! They are so wonderfully buttery and crumbly that the second you touch them they all but disintegrate! So, while I recommend them highly for flavor, I wouldn’t try to bake these for anyone but yourself.
Lemon Cornmeal Shortbread Cookies
recipe adapted slightly from here
- 2/3 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup confectioner’s sugar
- 1/2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tsp freshly squeezed lemon juice
- turbinado sugar for sprinkling
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a medium-sized mixing bowl, mix together the flour, salt, cornmeal, and cornstarch. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until fluffy. Add in the vanilla, lemon juice, and lemon zest and mix until combined.
- Slowly mix the dry ingredients into the sugar/butter mixture until just combined.
- Scoop tablespoon sized balls onto the baking sheet and press down to flatten them a bit. Sprinkle each cookie with a pinch of turbinado sugar.
- Bake the cookies for 10-12 minutes, or until the undersides of the cookies are slightly golden. Let cool on a wire rack.