Tuesday, April 26, 2011

TWD Cornmeal Shortbread Cookies















Dorie has made me love shortbread. Before Baking I'd only tried standard vanilla, which I liked, but the brown sugar pecan and the espresso-chocolate have made me appreciate the variety possible. I'll now intentionally select a shortbread recipe, instead of using it only when I realize I'm out of eggs :-)

Dorie also seems to like using cornmeal, and I've not been entirely converted there. So for this week I subbed cornflour for the cornmeal, which seemed to work out well. I was a little rushed so they spread a little, but these were still tasty cookies!

Thanks to Valerie for this week's pick!

7 comments:

Jennifurla said...

simple and lovely

Valerie said...

Your cookies look perfect (it took me a while to get used to cornmeal.)
Thanks for baking with me this week. :D

Tia said...

mmm i like the clean look without the holes in them!
Buttercreambarbie

mike509 said...

Can I just say that these are the perfect shortbreads? How did you get them so perfect - and to hold their shape? I'm in awe - beautiful!

Mary said...

Dorie has made a shortbread convert of me too. Do you think they taste a little like Trefoils?

Nicole said...

Mine spread a little, too, softening a bit in the time it took to cut them in squares. I really loved this cookie; a nice surprise!

Mary said...

Your cookies look perfect, and I bet the cornflour gave them a much more pleasant texture than mine!