Rosemary-Cornmeal Shortbread Recipe

Rosemary-Cornmeal Shortbread

Recipe provided by Abigail Johnson Dodge

Watch how to prepare this recipe.

• Difficulty: Easy
• Yield: 16 cookies
• Nutritional Information Per Serving (1 of 16): Calories 145, Total Fat 9 g, Saturated Fat 6 g, Carbohydrates 15 g, Dietary Fiber 0 g, Sugar 4 g, Protein 1 g, Cholesterol 23 mg, Sodium 67 mg
• Total Time: 1 hr 40 min
• Preparation: 15 min
• Resting: 40 min
• Baking: 45 min

Discover the timeless charm of shortbread with this irresistible Rosemary-Cornmeal Shortbreadyour new go-to for any occasion! Like many bakers, I cherish my collection of favorite cookie recipes, but this one stands out for its versatility in flavors and shapes. Imagine triangular wedges dazzling at your holiday cookie exchange or elegant rounds stealing the show at a summer potluck. Crafted with cake flour, cornstarch, and confectioners' sugar, these cookies deliver a tender, melt-in-your-mouth bliss. A touch of stone-ground cornmeal adds delightful crunch, while fresh rosemary and a hint of salt weave in subtle sweetness, savory warmth, and an intoxicating aroma that will draw everyone to the kitchen. Ready to bake up some magic? Let's dive in!

Ingredients

• Nonstick cooking spray or softened butter, for greasing the pan
• 1 1/2 cups (6 oz./170 g) cake flour, sifted
• 1/3 cup (1 1/2 oz./42 g) stone-ground cornmeal
• 2 tablespoons (1/2 oz./15 g) cornstarch
• 1/2 teaspoon table salt
• 12 tablespoons (6 oz./170 g) unsalted butter, softened
• 1/2 cup (2 oz./57 g) confectioners' sugar, sifted if lumpy
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon pure vanilla extract
• Fleur de sel or coarse sanding sugar (optional)

Instructions

1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with a removable bottom. In a medium bowl, whisk together the cake flour, cornmeal, cornstarch, and salt until evenly combined.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using an electric hand mixer with wire beaters), cream the butter and confectioners' sugar on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla extract and continue beating on medium speed until mixed and fragrant, about 1 minute. Gradually incorporate the flour mixture on low speed until the dough forms moist clumps.
3. Transfer the dough into the prepared pan. Using lightly floured fingertips, gently press the dough evenly into the pan, ensuring it fills the scalloped edges neatly. If desired, sprinkle fleur de sel or sanding sugar evenly on top.
4. Using a knife tip or bench scraper, deeply score the dough to create 16 wedges. With a fork's tines, prick each wedge twice from the widest end, spacing the holes about 1/2 inch (12 mm) apart. Flour the fork tines as needed to prevent sticking. Chill the pan in the freezer or fridge for about 10 minutes while preheating the oven.
5. Place a rack in the center of the oven and heat it to 300F (150C/gas mark 2). Bake the shortbread for 39 to 41 minutes until the surface appears dry and very lightly browned. Remove the pan from the oven and transfer to a cooling rack. Using a small paring or serrated knife, immediately re-cut along the scored lines to separate the wedges without compressing the edges.
6. Allow the shortbread to cool completely before removing pieces from the pan. Serve with a light sprinkle of confectioners' sugar if preferred.

Variations

• Double Ginger: Substitute the rosemary with 2 teaspoons finely grated fresh ginger plus 1/3 cup (1 3/8 oz./39 g) chopped crystallized ginger, added with the vanilla.
• Cinnamon Toast: Add 1/2 teaspoon ground cinnamon to the flour mixture and sprinkle 1 tablespoon granulated sugar mixed with 1/2 teaspoon ground cinnamon over the dough before baking, pressing lightly to adhere.
• Espresso Chip: Dissolve 1/2 teaspoon instant espresso powder in the vanilla extract and add it to the dough, along with 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.

Shaping Alternatives

• Rectangular Cookies: Line an 8-inch (20 cm) square straight-sided pan with parchment. Prepare and press the dough evenly into the pan as directed. Score into 1 x 2-inch (2.5 x 5 cm) bars and prick each bar 2 or 3 times diagonally with a fork. Flour the fork as needed to prevent sticking. Proceed with chilling and baking as instructed.
• Round Cookies: Prepare two cookie sheets lined with parchment or nonstick liners. Place the dough between two large parchment sheets and roll to 1/4-inch (6 mm) thickness, flouring lightly as you roll. Chill on a cookie sheet until firm, at least 30 minutes. Remove top parchment and cut rounds with a 2 1/2-inch (6 cm) cutter. Punch three holes in the center of each round using the end of a straw. Arrange on sheets about 1 inch (2.5 cm) apart. Gather scraps, reroll chilled dough, cut, and chill again. Bake as directed, about 26 to 28 minutes per sheet.

The shortbread dough can be prepared through Step 3 and stored covered in the refrigerator for up to 1 day or frozen for as long as 1 month. If frozen, thaw in the refrigerator overnight before baking. Once baked and cooled, cookies can be stored between parchment or waxed paper layers in an airtight container for up to 4 days at room temperature or frozen for up to 6 weeks.

"The Everyday Baker" by Abigail Johnson Dodge The Taunton Press 2015. Recipe kindly provided by Abigail Johnson Dodge. Photograph by Tina Rupp.