Skip to main content
Epicurious

Orange Cornmeal Shortbread

Recipe information

  • Yield

    makes 24

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar, plus more for dusting
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest
2 cups all-purpose flour
1/4 cup plus 2 tablespoons yellow cornmeal
1 teaspoon salt

Preparation

  1. Step 1

    Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and zest. Beat well, scraping the sides of the bowl as necessary. With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form the dough into 2 logs about 1 1/2 inches in diameter; wrap in plastic, and chill at least 1 hour.

    Step 2

    Preheat the oven to 300°F. Place the remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove the plastic from the chilled dough; roll the logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertOrangeCitrusFruitCornmealFlourSnackNut FreeBakingStand MixerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Juicy Bison Burger With Cucumber–Red Onion Slaw
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.