Citrus Shortbread Cookies with Extra Crunch
My whole family loves shortbread cookies. These super simple cookies for some reason get gobbled up faster than any gooey chocolate or other yummy sounding cookie. As fast as I make shortbread, it is eaten or given away and I often do several batches each Christmas season. These shortbread cookies are similar to the classic shortbread recipe, but have this amazing crunchy texture because of the cornmeal.
1 cup butter (2 sticks)
3/4 cup confectionery sugar
2 teaspoons vanilla
zest of one orange
2 cups flour
1/4 cup cornmeal plus 3 tablespoons
1 teaspoon coarse salt
In a large bowl beat softened butter, sugar, vanilla, and orange zest until creamy.
Add in the flour, 3 tablespoons of cornmeal and the salt.
Combine well until a dry dough forms. Divide the dough onto plastic wrap and form into two logs. Place in the freezer for 1 hour or until firm.
Remove from the freezer and the plastic wrap and roll the logs in the remaining cornmeal to form a crust around the log.
Slice the logs into 1/4 inch cookies and place 1-inch apart on baking sheets.
Bake at 350°F for 10-15 minutes or until the bottom and edges are light golden brown. Remove from baking tray and cool completely before storing in an air-tight container.
This recipe makes about 6 dozen. Note: I did not do it with this particular batch, but I have dipped half of these cookies in chocolate before and it is the perfect combination! Simply melt your favorite chocolate and dip half the cookie in the melted chocolate – or drizzle on half the cookie and then let them dry/harden.
This blog post was shared at: From the Farm Blog Hop
Tags: chocolate dipped shortbread, christmas cookies, citrus shortbread, classic shortbread, cookie, cookies, cornmeal, cornmeal shortbread, crunchy shortbread cookies, shortbread, shortbread cookies, shortbread recipe
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