Valerie of Une Gamine dans la Cuisine selected the recipe for this week, as we continue to bake through Dorie Greenspan's book Baking From My Home to Yours. These little buttery shortbread cookies have a crunch due to the addition of cornmeal. I used coarse because I really like crunchy and they are - perhaps too much for some tasters, but oh well! No one refused them as a tasty gift. The dough is rolled in a plastic bag and refrigerated. When firm, the dough is cut into squares, pricked with a fork and baked. Really easy. Thanks Valerie for your selection. Take care, lola
OK, I forgot to prick mine with a fork...oh well. I liked the cornmeal-iness of it all too.
ReplyDeleteyour browning is fantastic. they look storebought!
ReplyDeleteButtercreambarbie
Wow, yours look perfect! I used finer ground cornmeal so they weren't too crunchy.
ReplyDelete