The Great British Bake Off Bake Along has started another round and so I will be sharing the recipes I use for the challenges. The first week those of us participating were presenting with the task of making shortbread cookies or biscotti. Since the hubby and I both agreed that we don’t like biscotti – I’d made them once and we still didn’t like them – I made a shortbread cookie recipe. It’s actually a recipe I’ve posted before (Cornmeal Orange Cookies) but I wanted to enhance it for lack of a better word. I just felt they’d be better with a little bit of chocolate. You can decide – you have access to both ways of making them. See what you think!
Orange Cornmeal Cookies with Chocolate Drizzle
Makes 54
- 1 1/2 cups all purpose flour
- 1 cup cornmeal
- 16 TBS unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 TBS orange zest
- 1/2 tsp salt
- 1 large egg plus 1 large egg yolk
- 2 tsp vanilla extract
- 2 oz semi sweet chocolate
- 1 tsp unsalted butter
- Whisk together the cornmeal and all purpose flour in a medium bowl and set aside
- Using a stand mixer with the paddle attached cream together the butter, sugar, zest and salt until light and fluffy. About 3 minutes.
- Add the egg yolk, until well mixed.
- Then add the egg and mix well until well blended.
- Add the vanilla and beat until well combined.
- Turn off the mixer and add the flour mixture.
- On low speed mix together just until combined.
- Remove the dough to a lightly floured counter, divide into fourths, form each fourth into a disc, wrap in plastic and refrigerate for 45 minutes.
- When ready to roll out the dough preheat the oven to 375°
- Prepare baking sheets with parchment or silicone liners
- Remove one disc at a time and roll out to about 1/8″ thick
- Cut into rounds (I used a 2″ cutter) and remove to a prepared baking sheet placing the cookies about 2″ apart.
- Repeat with the remaining discs
- Bake in the preheated oven for 7 minutes then rotate the pans and bake for another 7 minutes until the cookies are just done.
- Remove to a wire rack to fully cool.
- After the cookies have cooled to the touch finely chop the chocolate.
- Add the chocolate and the butter to a small, microwave safe bowl.
- Microwave in short increments until the chocolate and butter are melted. Stir to combine.
- Using a fork drizzle/throw like Jackson Pollock the chocolate over the cookies.
- Let the cookies sit until the chocolate sets.
How Was the Shortbread Cookie Recipe?
As I mentioned in the original post, these are really tasty cookies. I consider these to be adult cookies rather than kid’s cookies since they aren’t overly sweet. The cornmeal flavor to be really different and quite delightful. The addition of the chocolate did everything I wanted to the cookie – I am so happy I went ahead and made the change.
Print
Orange Cornmeal Cookies with Chocolate Drizzle
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 54 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
A lovely cookie with a taste of cornmeal, a hint of orange and the richness of chocolate
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup cornmeal
- 16 TBS unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 TBS orange zest
- 1/2 tsp salt
- 1 large egg plus 1 large egg yolk
- 2 tsp vanilla extract
- 2 oz semi sweet chocolate
- 1 tsp unsalted butter
Instructions
- Whisk together the cornmeal and all purpose flour in a medium bowl and set aside
- Using a stand mixer with the paddle attached cream together the butter, sugar, zest and salt until light and fluffy. About 3 minutes.
- Add the egg yolk, until well mixed.
- Then add the egg and mix well until well blended.
- Add the vanilla and beat until well combined.
- Turn off the mixer and add the flour mixture.
- On low speed mix together just until combined.
- Remove the dough to a lightly floured counter, divide into fourths, form each fourth into a disc, wrap in plastic and refrigerate for 45 minutes.
- When ready to roll out the dough preheat the oven to 375°
- Prepare baking sheets with parchment or silicone liners
- Remove one disc at a time and roll out to about 1/8″ thick
- Cut into rounds (I used a 2″ cutter) and remove to a prepared baking sheet placing the cookies about 2″ apart.
- Repeat with the remaining discs
- Bake in the preheated oven for 7 minutes then rotate the pans and bake for another 7 minutes until the cookies are just done.
- Remove to a wire rack to fully cool.
- After the cookies have cooled to the touch finely chop the chocolate.
- Add the chocolate and the butter to a small, microwave safe bowl.
- Microwave in short increments until the chocolate and butter are melted. Stir to combine.
- Using a fork drizzle/throw like Jackson Pollock the chocolate over the cookies.
- Let the cookies sit until the chocolate sets.
Keywords: dessert, cookies, orange, cornmeal, chocolate
