Orange-Cornmeal Shortbread
1 cup unsalted butter, softened
3/4 cup confectioners' sugar
grated zest of 1 orange
1 tsp vanilla extract
1 and 3/4 cups all-purpose flour
6 tbsps coarse cornmeal
1/2 tsp salt
1. Preheat the oven to 300 F. Butter one 10-inch cake pan and line them with parchment paper. Beat the butter and sugar until creamy and smooth about 2 minutes. Add the orange zest and vanilla and beat well. Beat in the flour, cornmeal and salt until well combined.
2. Press the dough into the pan in an even layer. With a knife score the dough in into 12 wedges. Prick the shortbread with a fork and bake until pale golden all over about 25 minutes. Let the shortbread cool in the pans for 20 minutes, then cut along the score lines and transfer the wedges to a wire rack to cool completely.
from this book
7 comments:
Those are like the most perfect slices of cookies ever. I absolutely adore the buttery taste of shortbread. Very well done.
Oh, Anne! This is just superb!
Orange and cornmeal together to form this delicious shortbread... I love it!
Hi Anne,
I like cornmeal in the cake or bread.
This lemon shortbread looks very nice , too.
I just made your lemon cake. It was really good with glaze. My glaze doesnt look like yours but anyway taste was great. My next post is going to be your recipe in Turkish. :{ You wont understand but you will see your cake's picture. :)
Thank you very much again.
Cheers! :))
Cheryl, I slice them while still warm :) thanks!
Patricia, I too like it but I prefer the plain shortbread (without the cornmeal) better :)
ayseyaman, sorry for the error, I actually typed lemon cornmeal shortbread...it was my fault. That's the result of typing with my eyes glued to the tv :))
I'm glad the cake worked out for you...I'll definitely wait for your post :)
Orange and cornmeal in a shortbread - wonderful! You are an amazing baker, Anne.
This looks and sounds delicious.
I bet these were fantastic. I love shortbread. Add the orange and I bet anyone would be a fan!
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