We enjoyed these neat little shortbread cookies. They have a crunchy, crispy consistency as a good shortbread should and the amount of butter is just right.
For myself I don't think I would use cornmeal again and would maybe cut out some of the lemon rind as the lemon flavor is quite strong. A nice, buttery plain shortbread does it for me.
I just love Dorie's ziploc bag method of shaping the dough and letting it harden in the fridge for hours - it makes the dough so easy to shape and cut. The recipe for the shortbread cookies is
Springtime in Algeria
8 years ago