Bready or Not: Citrus Cornmeal Shortbread
Almost exactly a year ago, I shared my recipe for Lemon Cornmeal Shortbread. Now I’m sharing a slight twist: Citrus Cornmeal Shortbread!
If you have oranges growing or catch a good deal at the store, use them for this shortbread! You could also use Clementines or other citrus; I’m not sure how many you’d need, but you want almost 1/2 cup of juice.
One of the wonderful things about this shortbread–like its predecessor–is that it’s fantastic to pack and ship or bring on trips. These cookies are firm and durable while still soft to eat, and they keep for at least a week.
These cookies have the signature buttery-soft texture of shortbread complemented by the slight grit of cornmeal. The orange in these cookies makes them milder than the all-lemon version. If you have orange extract, use that as well!
Not only are these cookies delicious, but they look pretty, too.
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Bready or Not: Citrus Cornmeal Shortbread
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This Bready or Not original makes a 9×13 pan of fresh-tasting shortbread that is both firm and soft. It’s excellent for shipping or travel.
3 sticks unsalted butter, room temperature
2 cups powdered sugar
zest and juice of two oranges (just under 1/2 cup juice)
1 teaspoon lemon extract (or orange extract)
2 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
turbinado or sparkling sugar
Preheat oven at 325-degrees. Line a 9x13 pan with aluminum foil and apply butter or nonstick spray.
In a mixer bowl, combine the butter, sugar, orange zest, and extract. Beat until it's light and creamy, about 2 to 3 minutes. Add orange juice and stir.
In a separate bowl, sift together the flour, cornmeal, and salt. Slowly mix into the wet ingredients until it is just mixed. Dump the dough into the ready pan and use an uneven spatula to even it out.
Use a knife to score the bars, gently cutting through to establish where it will be sliced again after baking. The dough is very sticky; wipe the blade between passes, and dab the excess back into the top. It doesn't need to look neat. Completely sprinkle the top with turbinado sugar or sparkling sugar.
Bake until the shortbread looks dry and golden, about 35 to 40 minutes. Immediately use a knife to follow the previous lines and slice the shortbread into bars (when cool, the shortbread will likely crumble when cut). Set the whole pan on a rack to cool, eventually lifting them out by the aluminum foil to finish cooling.
Store in sealed containers at room temperature. This citrus cornmeal shortbread is excellent for travel and shipping as it keeps well for at least six days.
OM NOM NOM!
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