Orange Thyme Cornmeal Shortbread

Shortbread

Zesty orange and savoury thyme are in harmony in this flavourful shortbread recipe. The cornmeal texture adds another note to the scrumptious symphony.

  • Total Preparation Time: 90 minutes

Makes 6 dozen cookies

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLInstant Dissolving Sugar
4 tsp20 mLFresh Thyme Leaves, finely chopped
4 tsp20 mLOrange Zest, finely grated
1/2 tsp2 mLSalt
2 cups500 mLAll Purpose Flour
1/2 cup125 mLFine Cornmeal(yellow), divided
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Instructions:

  1. Beat the butter and sugar until fluffy; beat in the thyme leaves, orange zest and salt. On low speed, beat in the flour and ⅓ cup (75 mL) cornmeal. Divide the dough into two portions and shape each into a log, about 1 ½ inches (4 cm) thick. Chill for at least 1 hour or until firm enough to slice easily.
  2. Preheat the oven to 325°F (160°C) and position the racks in the upper and lower thirds of the oven. Sprinkle the remaining cornmeal on a piece of parchment paper. Roll the logs in the cornmeal to coat the exterior evenly. Slice into ¼ inch (5 mm) thick rounds and transfer to parchment paper-lined baking sheets.
  3. Bake in batches and rotate the sheets halfway through baking for 12 to 15 minutes or until bottoms are pale golden. Cool completely on a rack.
  • Substitute 2 tsp (10 mL) chopped fresh rosemary leaves for the thyme leaves.
  • Store the baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
  • Make-ahead: Cookie dough can be prepared and stored, tightly wrapped, in the refrigerator for up to 2 days or in the freezer for up to 1 month before baking.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/2 cup125 mLInstant Dissolving Sugar
4 tsp20 mLFresh Thyme Leaves, finely chopped
4 tsp20 mLOrange Zest, finely grated
1/2 tsp2 mLSalt
2 cups500 mLAll Purpose Flour
1/2 cup125 mLFine Cornmeal(yellow), divided
Add to Shopping List

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