hortbreads
have a wonderfully rich and buttery flavor and for this recipe I have added
dried cranberries and white chocolate to give them a festive look for the
holiday season. This cookie has a wonderful sandy texture which comes from
adding both cornmeal and a little rice flour to the batter. Cornmeal is
dried corn kernels that have been ground and comes in yellow, white or blue,
depending on the type of corn used.
For this recipe we are using yellow cornmeal and I like to use one that is
finely ground.
The other ingredient in this shortbread recipe that you may not be familiar with is rice
flour.
Rice flour is a fine
gluten-free flour produced from white or brown rice. If
possible, I like to use brown rice flour. It can be found in some
grocery stores or else health food stores or it can be
ordered online at Amazon.com. If you cannot find it just substitute
regular cornstarch (corn flour) for the rice flour.
Preheat oven to 300 degrees F (150 degrees C) and place the oven rack in
the center of the oven. Have ready a 6 inch (15 cm) tart pan with a
removable bottom.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar
until smooth (about 2 minutes). Beat in the vanilla extract.
In a separate
bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add
this mixture to the butter and sugar mixture and beat just until incorporated.
Fold in the dried cranberries and white chocolate chips.
Press the
shortbread dough evenly into the tart pan. Prick the surface of the
shortbread with a fork to prevent the shortbread from puffing up.
Then, using a sharp knife,
score (make shallow lines)
the top of the shortbread into 8 even pieces. Sprinkle a little white
granulated sugar on the top of the shortbread.
Place in
the preheated oven and bake until the shortbread has nicely browned (biscuit
color), about 60 to 75 minutes. Transfer
shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place
the shortbread round on a cutting board and cut into 8
wedges (along the lines
scored). Cool completely on a wire rack.
Makes 8 shortbread
wedges.
Shortbreads:
1/2
cup (1 stick) (113 grams)
unsalted butter, room
temperature
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hortbreads
have a wonderfully rich and buttery flavor and for this recipe I have added
dried cranberries and white chocolate to give them a festive look for the
holiday season. This cookie has a wonderful sandy texture which comes from
adding both cornmeal and a little rice flour to the batter. Cornmeal is
dried corn kernels that have been ground and comes in yellow, white or blue,
depending on the type of corn used. 
. If you cannot find it just substitute
regular cornstarch (corn flour) for the rice flour.
