Cornmeal Shortbread Dough Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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.

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.)

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

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.

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).

More about "cornmeal shortbread dough recipes"

CORNMEAL SHORTBREAD | RECIPE | CUISINE FIEND
Feb 6, 2020 1. Stir the cornmeal with rice flour, sugar, salt and lemon zest together in a bowl. 2. Dice the cold butter and rub it in with your fingers (or use a mixer) so the mix resembles …
From cuisinefiend.com


PEPPERMINT SHORTBREAD COOKIES - LITTLE SUNNY KITCHEN
1 day ago Preheat the oven to 325°F (160°C) or 140°C if using a fan oven. Line three half-sheet baking pans with parchment paper and set aside. Slice the chilled dough logs into ¼-½ ” thick …
From littlesunnykitchen.com


RUDOLPH CHOCOLATE SHORTBREAD COOKIES - MY GORGEOUS RECIPES
Nov 13, 2024 Instructions. Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 fan oven). In a large mixing bowl, add the soft butter, sift in the icing sugar, and use a hand mixer …
From mygorgeousrecipes.com


MARY BERRY LAVENDER SHORTBREAD RECIPE - BRITISH BAKING RECIPES
1 day ago Step 1: Prepare the Dough. Preheat the oven to 160°C (325°F). In a mixing bowl, cream the butter and caster sugar together until light and fluffy. Add the finely chopped dried …
From britishbakingrecipes.co.uk


COCONUT SHORTBREAD COOKIES | BAKER STREET SOCIETY
1 day ago Place the dough between two sheets of parchment paper (the length of a half sheet pan) and roll out the coconut shortbread dough so it’s 1/4 inch* thick. Cover the dough and …
From bakerstreetsociety.com


BLOOD ORANGE CORNMEAL SHORTBREAD COOKIES - THE FLOURED TABLE
Jan 13, 2022 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 …
From theflouredtable.com


FOODIE'S EASY THREE-INGREDIENT SHORTBREAD RECIPE THAT'S PERFECT FOR ...
1 day ago To begin with, preheat your oven to 160C (fan-assisted). Then, line two large flat baking trays with greaseproof paper and set them to one side. Grab a sizeable bowl and …
From mirror.co.uk


LEMON CORNMEAL SHORTBREAD - BUTTER BAKING
Aug 12, 2011 1/4 cup cornflour. 1/2 cup cornmeal or polenta. 1/2 tsp salt. Get out your stand mixer and paddle attachment. Put the sugar into the bowl. Grate the lemon zest straight into it …
From butterbaking.com


MIXED BERRY CORNMEAL SHORTBREAD RECIPE - JUST SHORT OF CRAZY
Apr 15, 2023 Place dough on prepared cookie sheet and bake for 20 minutes or until golden brown. Place the prepared fruit and sugar in a medium-sized bowl. Mix well and let sit for at …
From justshortofcrazy.com


TUESDAYS WITH DORIE: CORNMEAL SHORTBREAD COOKIES
Position the racks to divide the oven into thirds. Preheat the oven to 350F, and line two baking sheets with parchment paper or silplat mats. Place the dough-filled plastic bag on a cutting …
From unegaminedanslacuisine.com


ABBY DODGE’S ROSEMARY CORNMEAL SHORTBREAD
Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. Put the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a …
From foodschmooze.org


VANILLA BEAN CORNMEAL SHORTBREAD - BAKING BITES
Jun 10, 2019 Line an 8-inch square baking pan with parchment paper and lightly grease. In a large bowl, cream together butter and sugar. Beat in flour, cornmeal, salt, vanilla bean (or …
From bakingbites.com


SOURDOUGH CORNBREAD - LITTLE SPOON FARM
1 day ago Step 1. In a mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, melted butter, water or milk, and sourdough starter discard. Mix until everything is …
From littlespoonfarm.com


SOFT VANILLA CORNMEAL SHORTBREAD COOKIES | UNPEELED JOURNAL
Apr 21, 2020 Instructions. 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 …
From unpeeledjournal.com


BROWN BUTTER CORNMEAL SHORTBREAD COOKIES - INHERITED SALT
Nov 22, 2019 Place 1 1/2 sticks of butter into a standing mixer with a paddle attachment. In a separate medium-sized bowl, whisk together flour cornstarch, cornmeal, and salt. *Brown …
From inheritedsalt.com


PECAN PIE SHORTBREAD BARS - I AM BAKER
1 day ago Pecan Pie Topping. In a large bowl of a stand mixer with a paddle attachment, add eggs, corn syrup, granulated sugar, brown sugar, butter, and vanilla. Mix well on medium …
From iambaker.net


ORANGE CORNMEAL SHORTBREAD RECIPE - EPICURIOUS
Jan 26, 2012 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, …
From epicurious.com


EASY LEMON COCONUT SHORTBREAD COOKIES RECIPE
1 day ago Instructions. Step 1. Make the Cookies. Beat your butter (a handheld or stand mixer with a paddle attachment works great) at a medium setting for about a minute until thoroughly …
From thecakegirls.com


ORANGE AND THYME CORNMEAL SHORTBREAD | GAY LEA
Beat butter and sugar until fluffy; beat in orange zest, thyme leaves and salt. On low speed, add flour and 1/3 cup (75 mL) cornmeal. Divide dough into two portions and shape each into a log …
From gaylea.com


EASY GLUTEN FREE SHORTBREAD COOKIES - COTTER CRUNCH
3 days ago 170 grams (¾ cup or 12 Tablespoons) room temperature unsalted butter, cubed. ¾ cup (115 grams) gluten free 1:1 baking flour. ⅓ cup + 1 Tablespoon (7 tablespoons) sorghum …
From cottercrunch.com


LEMON-BLUEBERRY CORNMEAL SHORTBREAD RECIPE ON FOOD52
May 14, 2021 Let cool slightly, then transfer to a medium heat-proof bowl. Add the flour, salt, and coriander to the bowl of cornmeal, then whisk thoroughly to combine. Set aside. Using …
From food52.com


LEMON SHORTBREAD COOKIES - XOXOBELLA
5 days ago Use a 2¼ inch round cookie cutter and cut the dough into circles. Place the cut dough onto the prepared plate and refrigerator for 15 to 20 minutes. Preheat the oven to …
From xoxobella.com


HAZELNUT SHORTBREAD SANDWICH COOKIES - THE LOOPY WHISK
Jun 10, 2021 Discard the skins, allow the hazelnuts to cool completely, and then grind them finely in a food processor or blender. Set aside until needed. In a large bowl, using a wooden …
From theloopywhisk.com


SIMPLE CORNMEAL SHORTBREAD DOUGH
Sep 19, 2019 Cornmeal – 1/4 cup (50 g) Chilled butter – 1/2 cup (120 g) Cooking steps: In a medium bowl, add flour and cornmeal and mix with a whisk. Add cooled butter to flour mixture. Using a cold fork, grind the mixture until …
From bwiamcooking.com


Related Search