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Citrus Cornmeal Shortbread

Every year from about mid-February until the snow thaws for good, I suffer from a bit of “the winter blues.” I get weary of bundling up like an astronaut every time I leave the apartment, tired of losing one glove along the walk to work or a beloved pair on the train, upset that my skin freaks out from the dryness so that my hands and lips crack and split constantly while parts of my face decide sport the always chic pimply look, frustrated with the static in my hair, sick of my paste-y complexion, and angry that the weather restricts my freedom. I know I shouldn’t complain; this years’ winter has been very mild with abnormally few snowy days and many bright sunny days. And I have learned to enjoy the winter: the beauty of the snow in the city, the perks of “hibernating” (indulging in hot beverages and couch-potato-related activities), and the heightened appreciation for warm weather when it finally arrives. But this week especially, I found myself cranky (more than usual), unmotivated (again, more than usual), and constantly wishing that I were somewhere… warmer.

I found this recipe and immediately thought of these cookies as the embodiment of sunshine- because of the combination of citrus and cornmeal. Oranges, despite being a winter fruit, always make me think of warm sunshine due to the brightness of citrus flavor; cornmeal reminds me of cornbread and bbqs in the summer. I had high hopes that these cookies, in all their sunshine-y-ness, could snap me out of my funk. The cookies came together very easily and were buttery and crumbly, with a hint of orange and crunchy gritty-ness from the cornmeal. The flavors were more subtle than expected, and rather than scream SUMMER, as I had hoped, they merely suggested warmer days. They were still tasty, especially with some tea, and Andreas suggested the best way to enjoy them- with a little bit of jam on top.

For the next time, I think I will either add more orange zest, increase the amount of cornmeal (and decrease the amount of flour accordingly), or perhaps try some high-end butter, as many shortbread recipes suggest since butter is the star. But for now, I’m still on the search for that winter-blues-breaker.

Citrus Cornmeal Shortbread

adapted from marthastewart.com

makes 24-30 cookies

2 sticks of butter, room temperature
3/4 cup confectioners’ sugar
2 cups all-purpose flour
2 tablespoons yellow cornmeal
2 teaspoons vanilla extract
1 1/2 teaspoon orange zest
heavy pinch of salt
additional 1/4 cup of cornmeal for coating sides of the cookies

  1. Mix together butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of the bowl as needed. Add flour, 2 tablespoons of corneal, and salt; mix until well combined, about 3 minutes. (At first it will seem like the dough will not come together, it will resemble wet sand… like on a beach… ooooh, beach…. but I digress- keep mixing and soon it will all come back together in a nice dough.) Halve dough and shape each into a log about 1 1/2 inches in diameter. Wrap in plastic and refridgerate until cold, at least 1 hour.
  2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll the cookie log in cornmeal to coat. Cut into 1/4-1/2 inch rounds. Place them on a parchment paper-lined baking sheet about 1 inch apart. Bake until pale golden, 25-30 minutes. Cool sheet on a wire rack and store in an airtight container at room temperature up to 1 week.
  1. theyellowpage posted this