Experimentation of Taste

A food blog that catalogs discovery of foods available through CSA Farms Shares and other arenas and the recipes to enhance the flavors.


Chrispy's Lime and Cornmeal Icebox Shortbread

Chrispy's Lime and Cornmeal Icebox Shortbread
from Everyday Food Cookie Edition
  • 2 sticks unsalted butter, room temperature
  • 1 c confectioners' sugar
  • 1 t vanilla extract
  • 1/2 t salt
  • 2 c all-purpose flour, plus for for rolling
  • zest of 2 limes
  • 1/4 c cornmeal

  1. With an elecric mixer, beat butter, sugar, vanilla, and salt until
    smooth.  With mixer on low speed, add flour, mixing just until a dough forms.  Stir in zest and cornmeal. (or other mix-ins)
  2. Divide dough in half; place each half on a piece of lightly floured parchment or waxed paper.  Using the paper so the dough doesn't stick to your fingers, gently roll each half into a 1 1/2 - inch - diameter log.  Dividing evenly, sprinkle logs (to help coating adhere) and pressing in gently.  Wrap logs tightly in the paper, twisting ends to seal; refrigerate until firm, 1 to 1 1/2 hours.  (Can be stored up to 6 months)
  3. Preheat oven to 350F.  Unwrap logs; with a serrated knife, cut dough into 3/8 in thick slices (if dough is crumbly leave at room temp, 5-10 min).  Place slices on baking sheets about 1 in apart.
  4. Bake, rotating sheets halfway through, until lightly golden around the edges, 15-20 min.  Cool on baking sheets, 1-2 min; transfer cookies to a wire rack to cool completely.

Other mix ins are available at this link

Makes 3 dozen

These were very tasty but the cookies rebelled in the 9th hour and formed paper thin sheets the size of my baking sheet.  I know that once I took my silpat off the sheet it spread less but did not solve the complete problem.

Churchable ate 1/2 dozen for breakfast.


Anonymous Glenna said...

mmmm...yum! Gotta try that recipe. Love the thought of the citrus and the coarseness of the cornmeal.

1/03/2007 6:46 AM  

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