Cornmeal Shortbread Recipes

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CITRUS CORNMEAL SHORTBREAD



Citrus Cornmeal Shortbread image

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

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

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.

ROSEMARY-CORNMEAL SHORTBREAD



Rosemary-Cornmeal Shortbread image

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

Nonstick cooking spray or softened butter, for preparing the pan
1 1/2 cups (6 oz./170 g) cake flour, sifted
1/3 cup (1 1/2 oz./42 g) stone-ground cornmeal
2 Tbs. (1/2 oz./15 g) cornstarch
1/2 tsp. table salt
12 Tbs. (6 oz./170 g) unsalted butter, softened
1/2 cup (2 oz./57 g) confectioners' sugar, sifted if lumpy
1 1/2 tsp. finely chopped fresh rosemary
1/2 tsp. pure vanilla extract
Fleur de sel or coarse sanding sugar (optional)

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



Citrus Cornmeal Shortbread image

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

1 cup butter, softened
1 cup powdered sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 cups Gold Medal™ all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
2 tablespoons yellow cornmeal

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

LEMON CORNMEAL SHORTBREAD



Lemon Cornmeal Shortbread image

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

1 cup butter, softened
2/3 cup sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup yellow cornmeal

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

HOMESTEADER CORNBREAD



Homesteader Cornbread image

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Provided by Patricia Terranova Bergstrom

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  • In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g

BLUEBERRY CORNMEAL SHORTBREAD TART



Blueberry Cornmeal Shortbread Tart image

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

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners' sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

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).

CORNMEAL SHORTBREAD DOUGH



Cornmeal Shortbread Dough image

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

1 1/4 cups all-purpose flour
3 tablespoons fine yellow cornmeal
1/4 teaspoon salt
1 large egg yolk
1 1/2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
6 tablespoons unsalted butter, softened
3 tablespoons sugar
1 tablespoon finely grated orange zest

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.

CITRUS CORNMEAL SHORTBREAD



Citrus Cornmeal Shortbread image

Categories     Cookies     Side     Bake     Cornmeal     Pastry

Yield Makes 3 dozen

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons finely grated orange zest
2 cups all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
1 teaspoon coarse salt

Steps:

  • Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, 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 the 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°F. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 30 to 35 minutes. Cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.

CORNMEAL LIME SHORTBREAD FANS



Cornmeal Lime Shortbread Fans image

Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit - or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 1 dozen cookies

Number Of Ingredients 7

2 limes
1 1/2 cups/190 grams all-purpose flour
2/3 cup/60 grams fine cornmeal
2/3 cup/130 grams granulated sugar
1 teaspoon fine sea salt
1 cup/225 grams cold, unsalted butter (2 sticks), cut into 1-inch chunks
1/2 cup/60 grams confectioners' sugar

Steps:

  • Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
  • Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
  • Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
  • Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
  • Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

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BUTTERY VANILLA SHORTBREAD RECIPE - GAIL SIMMONS | FOOD & WINE
Directions. Preheat the oven to 350°. In a food processor, combine the flour, sugar and salt. Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece ...
From foodandwine.com


BLUEBERRY LEMON CORNMEAL SHORTBREAD TART - SAVORING ITALY
2021-09-15 Blueberry Lemon Cornmeal Shortbread Tart simply melts in your mouth with its tender and buttery crust and a sweet and juicy lemon blueberry filling. Sprinkle on the rest of the lemon shortbread for a perfect crumble. The most delightful way to …
From savoringitaly.com


HOW TO MAKE CORN SHORTBREAD COOKIES | MYRECIPES
2022-03-26 1 cup finely milled stone ground corn flour or meal. 1 tablespoon vanilla paste. 1. In the bowl of your stand mixer beat the butter and sugar until light and fluffy. Add the vanilla and blend. Whisk the flour and corn flour together in a bowl, then add to mixer and beat until combined. 2. Either make a log with plastic wrap for slice style ...
From myrecipes.com


SOFT VANILLA CORNMEAL SHORTBREAD COOKIES - UNPEELED JOURNAL
Preheat the oven to 350°F. Line with parchment or lightly grease two cookie sheets or half-sheet pans and set aside. Cream the butter and sugar together until light and fluffy. Scrape the bowl. Add the egg yolks, salt, and vanilla. Beat until combined and fluffy. Scrape the bowl to make sure everything is mixed well.
From unpeeledjournal.com


CORNMEAL LIME SHORTBREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BLOOD ORANGE CORNMEAL SHORTBREAD COOKIES - THE FLOURED TABLE
2022-01-13 Place in the fridge to chill for 30 minutes or more. Preheat oven to 350 degrees F (177 C, Gas Mark 4). Place pan in center rack of oven and bake for 25-28 minutes, until the shortbread is no longer shiny/tacky, the center is firm, and the edges just begin to turn a light golden brown. Cool on a baking rack.
From theflouredtable.com


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