Alert:
The stone ground cornmeal adds a pleasant bit of crunch to this buttery shortbread.
Combine flour, cornmeal, baking powder and salt in bowl. Set aside. Preheat oven to 325 degrees.
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, and place on baking sheet lined with parchment. Bake in preheated 325° oven 20-30 minutes, depending on size and thickness. Remove from oven. Let cool on baking sheet. Store in airtight container for several days. May 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 1/3 cup stone ground whole wheat flour or ground nuts of your choice for the cornmeal.
Substitute 1/4 cup cocoa powder for 1/4 cup flour to make a chocolate-flavored shortbread.
Grind 2 tablespoons of dry tea leaves (your favorite flavor, such as spiced, grey, peach, etc.) and add to the dry ingredients. Omit the extract. Experiment and enjoy!
Recipe courtesy of Tea Specialist Chef Laurie Bell, Great Falls Tea Garden, LLC
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Ingredients:
Dry tea leaves – use either: 2 Tbsp Great Falls Tea Garden dry tea leaves (Spiced Chai, Creamy Orange, Grey, or tea of your choice) OR: use dry tea from 2 teabags of your favorite flavor
Grease an 8x8 or 9x9 inch baking pan and preheat oven to 350°.
If using loose leaf tea finely grind the dry tea in a spice grinder (or open the teabags)
Variations: Experiment and Enjoy!!
NOTE: I buy stone ground whole wheat flour and cornmeal from the General Store at the historic Colvin Run Mill on Route 7 in Great Falls. The grains are ground on site. Great Falls Tea Garden’s custom tea blends and other single origin teas are also available at the Colvin Run Mill General Store.
Recipe courtesy of Certified Tea Specialist Chef Laurie Bell, Great Falls Tea Garden, LLC – www.greatfallsteagarden.com
Ingredients:
Dry tea leaves – use either: 2 Tbsp Great Falls Tea Garden dry tea leaves (Spiced Chai, Creamy Orange, Grey, or tea of your choice) OR: use dry tea from 2 teabags of your favorite flavor
1/3 cup Colvin Run Mill stone ground wheat flour, OR cornmeal, OR almond/nut flour 1 cup flour >½ tsp baking powder
¼ tsp salt
4 oz unsalted butter, softened to cool room temp.
1/3 cup sugar
Finely grind the dry tea in a spice grinder, or open 2 teabags.
Combine ground tea, flours, baking powder and salt in bowl. Set aside.
In food processor, mixer, or by hand, beat butter briefly. Add sugar and beat to mix well. 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 flattened round to prepare for rolling.
Cover with another piece of wax paper and roll 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! (May be frozen if wrapped well.)
Variations: Experiment and Enjoy!!
NOTE: I buy stone ground whole wheat flour and cornmeal from the General Store at the historic Colvin Run Mill on Route 7 in Great Falls. The grains are ground on site. Great Falls Tea Garden’s custom tea blends and other single origin teas are also available at the Colvin Run Mill General Store.
Recipe courtesy of Certified Tea Specialist Chef Laurie Bell, Great Falls Tea Garden, LLC – www.greatfallsteagarden.com
