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Epicurious

Orange Cornmeal Shortbread

Recipe information

  • Yield

    makes 24

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar, plus more for dusting
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest
2 cups all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
1 teaspoon salt

Preparation

  1. Step 1

    Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and zest. Beat well, scraping the sides of the bowl as necessary. With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form the dough into 2 logs about 1 1/2 inches in diameter; wrap in plastic, and chill at least 1 hour.

    Step 2

    Preheat the oven to 300°F. Place the remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove the plastic from the chilled dough; roll the 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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertOrangeCitrusFruitCornmealFlourSnackNut FreeBakingStand MixerCookbooks
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