This is how it usually works, I get onto baking kicks. All I want to do is bake, bake, bake. You might notice that when I blog I usually post multiple days in a row, and then nothing for a month. That's just the way it goes. I end up getting baked out and telling myself the next thing I make is coming from a box. Don't worry, it doesn't, but you get what I mean. So even after my foray into clafoutis yesterday I still wanted to do more baking.
Martha Stewart's Cookies. I've never been a huge Martha fan, but I've heard countless times that her recipes very rarely disappoint. I ended up making Citrus Cornmeal Shortbread. Her original recipe calls for orange zest, but having no oranges on hand I went with lemon instead. I helped the lemon flavor along by replacing the vanilla extract with lemon extract.
- 1 cup unsalted butter, room temperature
- 3/4 cup confectioner's sugar
- 2 teaspoons pure lemon extract
- The zest from 1 lemon
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons yellow cornmeal
- 1 tsp coarse salt
Add the flour, 2tbsp cornmeal and salt. Mix everything together until its combined
Divide the dough in half and shape into a log. Wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 300F. Place 1/4 cornmeal on a piece of parchment paper. Roll the logs in the cornmeal until evenly coated.
Cut the logs into 1/4 inch thick rounds. Bake for 30-35 minutes or until golden brown.