Recipe courtesy of Tea Specialist Chef Laurie Bell, Great Falls Tea Garden, LLC – www.greatfallsteagarden.com
(The stone ground cornmeal adds a pleasant bit of crunch to this buttery shortbread)
1 cup flour
1/3 cup Colvin Run Mill Stone Ground Cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
4 oz. unsalted butter (1 stick), softened to cool room temp.
1/3 cup sugar
½ tsp pure extract (Ex: vanilla, orange, lemon, almond, etc)
Combine flour, cornmeal, baking powder and salt in bowl. Set aside. Preheat oven to 325°.
In food processor, beat butter briefly. Add sugar and beat to mix well. Add extract, blend. Add dry ingredients and blend until just mixed and has somewhat formed a ball.
Turn out onto a piece of wax paper. Shape into a round to prepare for rolling.
Cover with another piece of wax paper for easy rolling to desired thickness.
Cut into desired shape/s, place on baking sheet lined with parchment and bake in preheated 325° oven and bake 20 – 30 minutes, depending on size and thickness. Remove from oven. Let cool on baking sheet. Eat and enjoy! Store in airtight container for several days. May also be frozen. Makes 20 – 40 cookies – depending on size and thickness.
Variations: The dough can be rolled into small balls (agate size) and pressed down with the bottom of a glass that has been buttered and sugared or – the balls can be pressed down with a fork – criss-cross style.
Substitute the cornmeal with 1/3 cup stone ground whole wheat flour or ground nuts of your choice.
You may also substitute 1/4 cup cocoa powder for 1/4 cup flour to make a chocolate flavored shortbread.
Grind 2 TBSP of dry tea leaves (your favorite flavor – such as spiced, grey, peachy, etc) and add to the dry ingredients. Omit the extract.
Experiment and Enjoy!!