Now I'm a BIG fan of thick, crumbly Scottish shortbread (think Walkers), so I was a little disappointed in these cookies. They were a little too thin and a little too sweet, so they just didn't "taste" like shortbread. And those little buggers spread like crazy. For the second batch I even pre-cut the squares and chilled the dough before baking, but I still got the same mis-shaped results. Yes, I know I'm whining.
If these cookies had been called sugar cornmeal cookies or sweet butter-cornmeal crisps, I would have raved about their taste and the surprisingly pleasant texture that the cornmeal adds, but I was fixated on the traditional and my mind couldn't cope with this different spin on shortbread. I know, I know, the problem is with me and not the cookies.
But one thing I simply loved about this recipe was the awesome tip about rolling out the dough in a zip-lock bag. No mess, no fuss, and best of all no clean-up.
Simply genius. Thanks Dorie.
And thank you, Valerie. Your selection really was tasty.
