Best Citrus Cornmeal Shortbread Recipes

Citrus Cornmeal Shortbread image

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 8

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

Steps:

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.
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.

Citrus Cornmeal Shortbread image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 64

Number Of Ingredients 10

1 cup butter, softened
1 cup powdered sugar
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
2 cups Gold Medal™ all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
2 tablespoons yellow cornmeal

Steps:

In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

Citrus Cornmeal Shortbread image

Yield Makes 3 dozen

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons finely grated orange zest
2 cups all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
1 teaspoon coarse salt

Steps:

Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, 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 the 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.
Preheat oven to 300°F. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 30 to 35 minutes. Cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.