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Let's conclude Christmas Cookie Week on Tonia's Kitchen with a different kind of cookie, Rosemary Cornmeal Shortbread. It sounds like that should be part of the dinner stuffing, but Abby Dodge, who wrote the cookbook The Everyday Baker, told Tonia that the hint of Rosemary really makes the cookie special! It adds a little mystery to an otherwise standard holiday cookie. Abby says this recipe threads the needle between sweet and savory, and ends up with the perfect taste mixture that she promises will melt in your mouth.
Rosemary Cornmeal Shortbread
Makes 16 cookies
Nonstick cooking spray or softened butter, for preparing 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 Tbs. cornstarch
1/2 tsp. table salt
12 Tbs. (6 oz./170 g) unsalted butter, softened
1/2 cup (2 oz./57 g) confectioners’ sugar, sifted if lumpy
1 1/2 tsp. finely chopped fresh rosemary
1/2 tsp. pure vanilla extract
Fleur de sel or coarse sanding sugar (optional)
1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with
removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium
bowl until well blended.
2. Put the butter and confectioners’ sugar in the bowl of a
stand mixer fitted with the paddle attachment (or in a large bowl using an
electric handheld mixer fitted with wire beaters). Beat on medium speed until
smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on
medium until blended and fragrant, about 1 minute. Add the flour mixture and
beat on low speed until the dough forms moist clumps. Dump the dough into the
prepared pan. Using lightly floured fingertips, press the dough into the pan to
form an even layer. Make sure to press the dough into the scalloped edges to
form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly
over the top.
3. Using the tip of a knife or a bench scraper, score the
dough all the way through, forming 16 wedges. With the tines of a fork, prick
each wedge twice all the way through, starting at the widest part of the wedge
and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the
fork as necessary to prevent the dough from sticking. Slide the pan into the
freezer or fridge for about 10 minutes while the oven heats.
4. Position a rack in the center of the oven and heat the
oven to 300°F (150°C/gas 2).
5. Bake the shortbread until the top looks dry and very pale
brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or
serrated knife (I don’t use a bench scraper for this because it compresses the
cookies’ edges), immediately recut the wedges using the scored lines as a
guide. Let the shortbread cool completely before removing them from the pan.
