Citrus Cornmeal Shortbread

When I started this blog, I had not considered food photography at all.

My thinking went something along the lines of: "I'll bake, snap a few shots, write up a blurb, and click Publish." The blog, being up and running, was of the utmost concern. The elements of lighting, camera angle, composition, etc. just went shooosh over my head.

It was about two posts in that I realized beautiful pictures were a must, and about a year in that I looked back at my previous posts and let out a horrified gasp.

There it was, my beautiful loaf of banana bread, forcibly caught at an awkward moment. I'm sure if it could've talked, it would've said, "Hey...so.....what the eff..."

I like to think I survived this far on the sheer kindness of people who like me enough to like my pictures for me. I'm a work in progress, the same with this blog. It's just awesome that I get to do it with the most enthusiastic people cheering me on. Still, not everything I bake turns out delicious. I also take way more off pictures than I'd like to admit.

Dare I say I like it that way? Dare I say that very awkwardness is incredibly endearing?

For instance, I baked these gorgeous shortbread cookies. They're actually more beautiful in real life. Cornmeal seems like it should belong in a warm bowl of grits, but here it's like they were meant to be shortbread. I thought the golden cookies would pair well with a blue plate with golden rims.

Long story short, I baked these cookies. I took a picture.

I liked. Very much. :)

This is cornmeal, and that's the Quaker dude. He's always smiling like it's still 1776.

I understand most of us don't stock cornmeal in our pantries. But you know, it's not that expensive, and you can always settle for shrimp/cheese and grits on a weeknight when you're not baking these cookies. An extra plus plus if you ever bake your own pizza from scratch.

So. Shortbread.

I wasn't a huge fan at first, but a family friend likes to bake shortbread cookies, so I gave it a try myself. They're definitely not your basic chunk cookies. The confectioners' sugar gives them a soft crisp finish and a delicate texture.

What I like about this particular recipe is that they produce some mad savory cookies.

Shortbread dough is super easy to handle.

After mixing, gather the dough and place onto a sheet of parchment paper...

 With your clean hands, shape the dough into a rough log.

Cover the dough with the bottom of the parchment paper.

With the tip of a spatula or other straight-edge (like a sturdy ruler), press it tightly against the side of the dough.

Why put the dough inside a paper towel core? It helps the dough keep its shape inside the freezer.

After the dough has been hardened, you can unroll the paper, and roll the dough in a thin covering of cornmeal. Then you can re-roll the whole thing for storage.

I'm aware the recipe directs you to wrap the dough in plastic. However, plain old plastic wrap was too flimsy in my experience. When you can, go for parchment. It's much sturdier.

Pretty. Golden. Crazy delicious.

The beauty of shortbread is its durability inside a freezer for many months ahead. Just slice, store, and bake at your convenience. So if by any chance you need to impress someone, these cookies are there like magic and you can totally be like, "eh, this is nothing, really."

Best of luck to you! Happy baking!


Citrus Cornmeal Shortbread

*makes 2 dozen cookies*

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons lime zest
• 2 cups all-purpose flour
• 1/4 cup yellow cornmeal
• 2 tablespoons yellow cornmeal
• 1 teaspoon coarse salt

Directions:

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, 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 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.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.

 From Martha Stewart