Cornmeal Shortbread (about 15 cookies)
These are great with pawpaw ice cream, or just with a cup of tea.
2 ounces dark brown sugar
1 vanilla bean, split and scraped
1/4 tsp kosher salt
4 ounces unsalted butter, room temp
6 ounces all purpose flour, sifted
3 1/2 ounces cornmeal, preferably medium ground
extra cornmeal for rolling
Cream together sugar,vanilla bean seeds, salt and butter for just a few seconds to combine. Don’t beat, especially don’t beat until light and fluffy. Add in flour at the lowest speed, followed by the cornmeal. Shut off the mixer when the dry ingredients have just incorporated. Knead lightly by hand against the sides of the bowl until smooth. Done.
Flatten dough into a disc, wrap with plastic, and refrigerate until needed.
Preheat the oven to 350° and have a parchment lined sheet pan ready.
Dust the counter with cornmeal and roll the dough to 1/4” thickness. Stamp cookies with desired cutter, arrange on cookie sheet, and bake until lightly browned; about 8 minutes.
Alternately, you can press this dough into mini-tart shells.
Apr 12, 2012 · 9:27 PM
Do you think that I could sub the flour for buckwheat flour? I need to bring the ‘cake’ part of Cakes&Ale for Beltaine, but quite a few people attending are GF. I noticed on the cornbread you subbed buckwheat but I’m wondering if that would be too bitter for a cookie.
Apr 12, 2012 · 9:34 PM
@Margaret, buckwheat would probably distract from the flavor in this case. But white rice flour would be a fine swap.
Oct 30, 2016 · 1:51 PM
I did a double batch of this recipe, the dough seemed reluctant to come together. I’m resting it now and hopefully it will roll out OK.
I’d be inclined to try Alice Medrich’s melted butter tactic next time and maybe bump the sugar up just a tad.
· Fran Guidry · http://www.kaleponi.com