Tuesday, April 26, 2011
Lemony Cornmeal Shortbread
One thing I've learned as a member of Tuesdays with Dorie is to expect the unexpected. Even if I think I know how a recipe will taste, this isn't always the case. Take this week's pick, cornmeal shortbread cookies, picked by Valerie of Une Gamine dans la Cuisine. My last experience with cornmeal in cookies was with these biscotti, which I made when I first joined the group. I was still pretty clueless, I just didn't know it.
The crunchiness of the cornmeal in the biscotti was texturally challenging for me, and this time I wanted to overcome that issue. So I made the dough two days ago and let it rest - and hydrate - in the fridge. I rolled it a little too thin, and baked the cookies a little too long, but they were delicious. The lemon zest lent a lovely floral back note. The cornmeal added a pleasant crunch without being distractingly hard, a real win-win.
If you'd like to make these unusual cookies, Valerie has the recipe (and cookies look the way Dorie intended!) for you here. And you can see what the other TWD bakers thought by checking them out here.