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Brown Sugar-Cornmeal Shortbread Cookies
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes about 35 cookies
Ingredients
Ingredient Checklist
1 1/2 cups unbleached all-purpose flour
1/2 cup fine yellow or white cornmeal
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup packed light-brown sugar
2/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla paste or extract
1 teaspoon ground cinnamon, preferably Ceylon
Gallery
Brown Sugar-Cornmeal Shortbread Cookies
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes about 35 cookies
Gallery
Brown Sugar-Cornmeal Shortbread Cookies
Credit:
Con Poulos
Brown Sugar-Cornmeal Shortbread Cookies
Credit:
Con Poulos
Brown Sugar-Cornmeal Shortbread Cookies
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes about 35 cookies
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Makes about 35 cookies
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Makes about 35 cookies
Makes about 35 cookies
Ingredients
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup fine yellow or white cornmeal
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla paste or extract
- 1 teaspoon ground cinnamon, preferably Ceylon
Directions
Preheat oven to 300°F. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth.
Reduce speed to low and gradually add flour mixture, beating just until combined. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin. Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup. Flatten tops with your fingers.
Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in tin 5 minutes. Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of tin. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
Reviews
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Reviews
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Add Rating & Review
All Reviews for Brown Sugar-Cornmeal Shortbread Cookies
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Reviews:
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All Reviews for Brown Sugar-Cornmeal Shortbread Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
