Lemon Cornmeal Shortbread Cookies

With the holidays quickly approaching, I thought I would start posting some uncommon cookie recipes.  You know, the ones that force you to venture out of your comfort zone.  I have always baked snickerdoodles and chocolate crinkles for my family at Christmastime.  I am a huge fan of tradition but I also delight in seeing peoples' faces when they try something new.  Kids are your best critics because they are as honest as it comes, and they NEVER hold back!  Luckily, this is one recipe they adored.

I love this recipe because it does not require an egg, and it features cornmeal in the ingredient list.  These cookies are just buttery enough to be called shortbread but the lemon zest cuts that richness associated with shortbread.  They are granular and crunchy, which is a nice change from the soft, cakelike cookies I so often bake.  Enjoy them with a warm cup of hot chocolate or lemon tea :)

Lemon Cornmeal Shortbread Cookies
Source: Poppytalk

2/3 c all-purpose flour
1/4 c yellow cornmeal
2 T cornstarch
1/4 t salt
1/2 c unsalted butter, softened
1/3 c confectioners (icing) sugar
1/2 t pure vanilla extract
grated lemon zest from 1 lemon
Demerara sugar for sprinkling

Preheat oven to 350F. In a large bowl, blend together the butter and sugar until fluffy. Add in the vanilla and lemon zest and mix. In another bowl, combine the flour, cornmeal, cornstarch and salt and whisk together. Slowly add the dry ingredients into the butter/sugar mixture and stir until just combined.

Prepare your baking sheet with parchment paper or silpat, and using your hands, pinch off about a tablespoon of dough and roll into a ball. Press each ball with a fork and repeat, spacing each cookie about 1 inch apart. Sprinkle with demerara sugar and bake for 10-12 minutes or until the undersides of the cookie are slightly golden. Cool on wire racks. Makes 18 cookies.