Orange Cornmeal Shortbread Recipes

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ORANGE SHORTBREAD



Orange Shortbread image

Categories     Bread     Cookies     Dessert     Bake     Orange     Winter     Gourmet

Yield Makes 12 cookies

Number Of Ingredients 6

1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1 teaspoon finely grated fresh orange zest
1/8 teaspoon salt
1 cup all-purpose flour
1 tablespoon coarse sugar (optional)

Steps:

  • Preheat oven to 375°F.
  • Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
  • Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
  • Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.

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

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