CITRUS CORNMEAL SHORTBREAD
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
LEMON CORNMEAL SHORTBREAD
Enjoy these cornmeal shortbread cookies with citrus flavor - a wonderful homemade dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 6
Steps:
- In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
- Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
- Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
ROSEMARY-CORNMEAL SHORTBREAD
Like most folks, I have a go-to list of tried-and-true cookies that I bake and give year-round. While I like them all, my shortbread cookie is my go-to fave for all occasions - its flavor and shape variations make it truly evergreen. For example, the triangle version was the recipe of choice for my holiday cookie swap, and I brought the round version to The Big Summer Potluck blogger getaway hosted by my talented friends Pam Anderson and her daughters Maggy and Sharon. The combination of cake flour, cornstarch, and confectioners' sugar adds a tender, meltaway texture to these shortbread cookies. The small amount of stone-ground cornmeal adds a touch of crunchy texture, and the addition of the rosemary and salt makes each bite of shortbread at once slightly sweet, slightly savory, and wonderfully fragrant.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- 1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar.
- Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.
- To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed.
- To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes.
CITRUS CORNMEAL SHORTBREAD
Enjoy traditional buttery shortbread cookies with a citrusy twist - a perfect holiday dessert. Candied lemon and orange peels add zing and cornmeal makes them chewy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 64
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
- Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg
CORNMEAL DOUGH
Use this dough to make our Lemon-Chamomile Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until dough just begins to hold together (no longer than 30 seconds).
- Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE CORNMEAL SHORTBREAD
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen cookies
Number Of Ingredients 7
Steps:
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
BROWN SUGAR-CORNMEAL SHORTBREAD COOKIES
Nutty cornmeal and caramely brown sugar pair up in this twist on the classic shortbread cookie. Put these out for Santa, or as part of an elegant dessert table spread at Thanksgiving-either way, the recipients of this grown-up cookie are sure to be pleased!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 35 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth.
- Reduce speed to low and gradually add flour mixture, beating just until combined. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin. Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup. Flatten tops with your fingers.
- Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in tin 5 minutes. Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of tin. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
CORNMEAL SHORTBREAD DOUGH
Use this recipe to make our Blackberry-Basil Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 tart
Number Of Ingredients 9
Steps:
- Whisk together flour, cornmeal, and salt in a large bowl; set aside. Whisk together yolk, cream, and vanilla in a small bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolk mixture and orange zest until combined. Mix in flour mixture until just combined. Shape dough into a disk; wrap in plastic. Refrigerate until cold, about 30 minutes or up to 1 day, before using.
CORNMEAL SHORTBREAD
Steps:
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
BLUEBERRY CORNMEAL SHORTBREAD TART
Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
- Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
- Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
- Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
- Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
- Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).
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