Shortbread cookies. What's not to like about them?
This is a version with a hint of citrus and a bit of a crunch, thanks to the cornmeal.
For a change, I chose grapefruit zest as my citrusy zing. It added a nice touch without being overpowering.
I made the dough the day before, so it was thoroughly chilled by baking time. Basically, these are a slice and bake type of cookie -- slice the flat dough into squares, place on cookie sheet, prick with a little stick, then bake.
They turned out beautifully with no spreading.
I plan to freeze some so 1. I don't eat them all, and 2. I can take some up to my mother next weekend. She's allergic to oranges, so the grapefruit will be perfect.
This week's hostess was Valerie of Une Gamine dans la Cuisine. Check her blog for the recipe.
Then, head over to the Tuesdays with Dorie website to drool over all the lovely shortbread cookies.