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Karen Barker is the 2003 winner of the Best Pastry Chef Award from the James Beard Foundation and 1999 winner of Bon Appétit's American Food and Entertaining Award for Best Pastry Chef. She and husband Ben Barker own and operate Magnolia Grill in Durham, North Carolina, and are coauthors of Not Afraid of Flavor: Recipes from Magnolia Grill.
Sweet Stuff: Karen Barker’s American Desserts (2004)
Not Afraid of Flavor: Recipes from Magnolia Grill (2003)
Recipe from Sweet Stuff, by Karen Barker
Cornmeal Vanilla Bean Shortbreads
Makes 32 2–inch cutouts or 16 wedges
Every baker has a favorite recipe for shortbread cookies, and here is mine. The addition of fresh vanilla bean and the slight crunch of cornmeal make these buttery treats irresistible. You can customize their shape, depending upon your mood and the occasion. Try cutout stars for Christmas or the Fourth of July, hearts for Valentine's Day, or Scottish–style wedges for tea.
16 tablespoons (8 ounces) butter, at room temperature
seeds of 1 vanilla bean
1/4 teaspoon kosher salt
1/2 cup + 1 tablespoon sugar
1-1/2 cups ßour
1/4 cup cornstarch
1/2 cup stoneground yellow cornmeal
1. Using a mixer with a paddle, cream the butter with the vanilla bean seeds, salt, and sugar, scraping the sides of the bowl once or twice.
2. Combine the flour, cornstarch, and cornmeal and add to the creamed butter in 3 additions. Scrape the bottom and sides of the bowl to make sure the dough is evenly mixed. Gather the dough together, divide in half, flatten into rounds, and wrap in plastic. Chill for 1 hour or up to 2 days. This dough can be frozen. Defrost overnight in the refrigerator before using.
3. Preheat oven to 350°.
4-A. For shortbread cutouts: On a lightly floured surface, roll the dough out 1/4 inch thick. Cut the cookies into desired shapes and place them on a parchment paper–lined baking sheet. Gather the scraps and reroll one time.
4-B. For shortbread wedges: On a lightly floured surface, roll each piece of dough into a circle 8 inches in diameter and 1/4 to 1/2 inch thick. Use a plate or a cake pan as a guide. Place on a parchment paper–lined baking sheet. Score each round into 8 wedges, being careful not to cut all the way through the dough. Decoratively prick the shortbread with the tines of a fork if desired.
5. Bake at 350° for about 15 to 20 minutes, until the edges just start to brown. Reduce oven to 325° and bake an additional 10 to 20 minutes. Wedges will need a longer baking time than cutouts. Rotate the baking sheet midway through the baking process–you want the shortbreads to remain fairly light in color, but you do want to make sure they're baked through. You can always break a cookie open to test for doneness. No traces of raw dough should exist in the very center. The texture of the cookies will crisp up once they are cool. You'll want to recut the scored shortbread wedges once the cookies are baked.
You can keep an airtight box of rolled shortbreads on hand in your freezer and bake them as needed.
These are great all on their own or as a side cookie to a scoop of purple plum rum sorbet (page 282) or bourbon molasses ice cream (page 264). I have also fashioned a stacked shortcake–like dessert by layering 2 shortbread cookie wedges with fresh strawberries or bourbon poached peaches (page 149) and whipped cream.
From Sweet Stuff: Karen Barker's American Desserts by Karen Barker.
Copyright (c) 2004 by Karen Barker. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu