Lemon Cornmeal Shortbread

I am planning to contribute a couple of recipes to Perimeter’s cookbook, which will be sold to residents as a fundraiser for Haiti. I thought I would share one with you lovely folks  because I’m pretty much in love with this recipe. It is basically taken straight from Dorie Greenspan’s Baking: From My Home to Yours (which, by the way, is my favorite baking book), except that I use more lemon than she does.

Equipment: 1 gallon freezer-style zip lock bag, zester, rubber spatula, rolling pin, one big cookie sheet, parchment paper or a silicon mat, a ruler, sharp knife, cooling rack, two large bowls or stand mixer + bowl (helpful) and one other large bowl.

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 large lemon or 2 small ones
2 sticks (8 ounces) unsalted butter, at room temperature
1 teaspoon pure vanilla extract

1. In one large bowl, whisk the flour, cornstarch, and salt together in a bowl. Then whisk in the cornmeal.
2. In the stand mixer bowl, rub the sugar and zest together until the sugar is moist and smells amazing!
3. Put the paddle attachment on the mixer, add the butter and extract to the sugar and zest in the bowl. Beat on medium for about 3 minutes or until the mixture is very smooth.
4. Reduce speed to low and add the dry ingredients, mixing ONLY until they just disappear into the dough. DO NOT overwork the dough once the dry ingredients are incorporated.
5. Using a rubber spatula, spoon the dough, which should be soft and sticky, into a the zip-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough until it’s flat and 1/4-inch thick.
6. Seal the bag, pressing out as much air as you can, and then refrigerate the dough for at least 2 hours. You can refrigerate it for up to 2 days.

Take a break for at least two hours . . .

7. Preheat the oven to 350 F, and position a rack in the middle of the oven. Line baking sheet with parchment paper or silicon mat.
8. Take the plastic back out of the refrigerator and place on a flat surface. Slit the back open.
9. Using the ruler and knife, cut the dough into 1 1/2 inch squares. Option to prick each one twice with a fork.
10. Transfer the squares to the baking sheets and place in the oven. Immediately lower the oven temperature to 300 F.
11. Bake the shortbread 25 to 30 minutes, rotating the sheet half way through. The minutes are just a guide though — remove from the oven once the shortbread is set and only just tinged golden.
12. Remove from the oven and transfer the cookies to cooling rack.

Enjoy!! They should look fairly similar to the photo above, although I can’t claim credit for it I’m never patient enough to photograph before I consume.