Tuesdays with Dorie: Cornmeal Shortbread Cookies

It's been almost two years since this blog posted it's first little blurb! I think it was about a cup of hot cocoa on a grey January day. The photo was terrible, the writing was dull, and it was a hot mess of run-on sentences and misplaced commas. Since then I've learned that good things happen when you turn off the camera flash and allow yourself to write as though you're having a conversation at a food-filled table surrounded by friends. I still throw commas around like confetti, so that hasn't changed. But even though those pesky little technical details of writing have not flourished (much) in two years, my culinary skills certainly have, and I owe a huge part of that to being a member of Tuesdays with Dorie.

Laurie, the genius behind Tuesdays with Dorie, and all the other members are simply amazing. I never thought I could feel so attached to a group of people I've never even met. And of course Dorie Greenspan herself has played a huge part in the progression of my baking abilities and ever-increasing confidence in crust making (something I failed miserably at just 2 years ago.) But when it was my turn to pick a recipe, I wanted to chose something that was not only simple, but had a quirky ingredient that takes a traditional recipe up a few notches. Who knew that cornmeal would shine in shortbread? Well, I kind of figured it would. You see, I was not a fan of cornmeal until we actually introduced ourselves properly. Now I love the texture and hearty flavour it lends to sweets.

These cookies are highly addictive. I accidentally used salted butter and 'forgot' to omit the called for salt. But since I'm a saltaholic, I didn't complain. Shortbread cookies are delicious even without any help from lemons, limes or cornmeal. But the cornmeal gives the buttery cookies this pleasant tiny, crunchy, grittiness that keeps you going back for 'just one more.' The only other change I made to the recipe was replacing the lemon zest with lime. Lemons, I still love you, but I've been on a lime kick lately. And cornmeal shortbread just seemed to be calling out for some lime love. This is an easy, delicious recipe that's perfect for an early Spring cook out (if you're lucky enough to live somewhere that actually knows it's Spring.) And because it contains limes, something I've always been comfortable working with, and cornmeal, an ingredient I'm still adjusting to, I think it was the perfect pick for my Tuesdays with Dorie recipe, because it's all about stepping outside our comfort zone without feeling like we're going to trip on the last step. (And yes, I still want to cook on the Northwestern.) Does the period go before or after the parenthesis? :D

Check out the other TWD bakers too!

Cornmeal Shortbread Cookies
(recipe adapted from Dorie Greenspan's magical book, Baking: From My Home to Yours)

Ingredients
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup yellow cornmeal
2/3 cup sugar
Grated zest of 1 lemon (I used 3 limes)
2 sticks (8 ounces) unsalted, room temperature butter
1 teaspoon of pure vanilla extract, or 1/2 teaspoon of pure almond extract

Method
In a medium size bowl, sift together the flour, cornstarch, and salt. Whisk in the cornmeal, and set the mixture aside.
Working in the bowl of a stand mixer or other large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant.
Add the butter and extract to the bowl and, using either your stand mixers paddle attachment or whisk, or a hand mixer, beat on medium speed until the mixture is very smooth (about 3 minutes).
Reduce the mixer to low speed and add the dry ingredients, mixing only until the flour streaks have disappeared into the dough (do not over-mix).
Using a rubber spatula, transfer the dough (which will be soft and sticky) into a gallon-size zipper-lock plastic bag.
Leaving the top open, place the bag on a flat surface and roll the dough into a 9 x 10 1/2-inch rectangle that's about 1/4-inch thick. Be sure you don't roll all the way to the open end of the bag, you want to still be able to close it. As you are rolling the dough, turn the bag occasionally to prevent creasing.
Pressing out as much air as possible, seal the bag and refrigerate the dough for at least 2 hours. The sealed dough will keep for up to 2 days in the refrigerator.

Getting ready to bake:
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 board, slit it open, and discard the bag. Using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the prepared baking sheets and carefully prick each one twice with a fork (be sure the tines go all the way through to the baking sheet).
Place the baking sheets in the oven and immediately lower the oven temperature to 300F. Bake the cookies for 25-30 minutes, rotating the sheets from top to bottom and front to back halfway through the baking time. The cookies should be set and just slightly golden.
Transfer the cookies to a cooling rack and cool to room temperature.

Makes 32 cookies