Cornmeal Shortbread Cookies
Cornmeal gives these French butter cookies a distinctive sandy, crumbly texture and rich, buttery flavor.
Ingredients
egg yolks (large eggs)
3
unsalted butter (cold, cut into chunks)
1 cup (2 sticks)
milk
1 1/2 tablespoons
all-purpose flour (white)
2 cups
vanilla extract
1 1/2 teaspoons
cornmeal (yellow or white)
3/4 cup
powdered sugar
1 3/4 cups
granulated sugar
1/2 cup
salt
1/8 teaspoon
Instructions
1
Mix dry ingredients and butter
In a food processor, combine butter, flour, cornmeal, and powdered sugar. Pulse with the on/off switch until the mixture resembles fine breadcrumbs. Pour the mixture into a large bowl. (Alternatively, in a large bowl, mix butter, flour, cornmeal, and powdered sugar thoroughly. Cut the butter into the mixture with a fork, pastry cutter, or fingertips until it resembles fine breadcrumbs.)
2
Mix wet ingredients
In a small bowl, stir together egg yolks, milk, vanilla extract, sugar, and salt until well combined
3
Form the dough
Stir the egg yolk mixture into the flour mixture, then knead into a smooth dough. If the dough is too dry, knead in a small amount of water
4
Roll and chill
Divide the dough into two equal portions. Place each portion between two large sheets of wax paper. Roll each portion of dough to approximately 1/8 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled dough (still attached to the paper) on a baking sheet. Freeze for 30 minutes, or until cool and slightly firm. (The dough can be frozen for up to 24 hours; thaw slightly before use.)
5
Preheat oven
Preheat the oven to 350°F. Grease several baking sheets or spray them with nonstick spray
6
Cut cookies
Work with one portion of dough at a time, keeping the remaining dough chilled. Gently peel back one sheet of wax paper and press it back into place. Flip the dough over, then peel off and discard the second sheet of paper. Cut out cookies using a 2-inch fluted, scalloped, or plain round cutter. (If the dough becomes too soft to handle at any point, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.) Carefully transfer the cookies to the prepared baking sheets with a spatula, spacing them about 1 inch apart. Re-roll the dough scraps. Continue cutting cookies until all the dough is used up
7
Bake
While the cookies are still slightly chilled, bake one sheet at a time on the upper third rack of the oven for 12 to 16 minutes, until the tops are barely colored and the edges are a slightly deeper shade. Flip the baking sheet front to back halfway through baking to ensure even heat distribution
8
Cool
Transfer the baking sheet to a wire rack and let stand until the cookies are slightly firm, 1 to 2 minutes. Use a spatula to transfer the cookies to the wire rack. Let cool completely
