Shortbread Cornmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These are a lovely cookie to serve with tea or coffee. I always double the recipe as 12 just aren't enough. Ingredients:
1/2 cup (1 stick) of butter, softened (no margarine allowed) |
1/3 cup sugar |
1/2 teaspoon vanilla or almond extract |
note: if using almond extract, i use a little less. |
1/4 cup pecans, chopped |
1/4 cup shredded parmesan cheese |
a dash of freshly ground black pepper |
3/4 cup all-purpose flour |
1/2 cup cornmeal |
1 teaspoon salt |
note: in the summertime i like to add a dash of fresh lavender that i have chopped so very finely. these are also lovely with a wee bit of lemon zest. |
Directions:
1. Preheat oven to 300 degrees F.
2. Mix butter, sugar and vanilla together in a large bowl until creamy.
3. Add pecans, parmesan cheese, and black pepper.
4. Note: this is where I add the fresh lavender.
5. Blend well.
6. Add flour, cornmeal and salt.
7. Blend.
8. Form into 12 rounds and flatten with your hands.
9. Place them on a greased baking sheet or a Silpat mat.
10. I like to sprinkle a tiny bit of granulated sugar on top of the cookies before baking.
11. Bake for approximately 20-25 minutes or until the cookies are a light golden colour.
12. Allow them to cool on a wire rack.
13. If these cookies aren't eaten right away, they will keep well in an airtight container for a couple of days.
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