Orange Cornmeal Coins
Brighten up your cookie jar with these delightful Orange Cornmeal Coins, a unique twist on classic shortbread cookies. Featuring a delicate balance of buttery richness, zesty orange notes, and the subtle crunch of fine yellow cornmeal, these cookies offer a perfect harmony of flavor and texture. Made with a handful of pantry staples and infused with freshly grated orange zest, they’re easy to prepare yet irresistibly elegant. With their melt-in-your-mouth crumb and slightly crisp edges, these citrus-infused treats make an ideal accompaniment to your morning coffee or afternoon tea. Dust them with powdered sugar for a touch of sweetness before serving for added charm. Ready in under an hour (with chilling time!), these bite-sized cookies are perfect for celebrations, gifting, or savoring anytime.
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 tablespoon orange zest (from 1 large orange)
- 1 unit egg yolk
- 1 teaspoon pure vanilla extract
- 130 grams all-purpose flour
- 60 grams fine yellow cornmeal
- 0.5 teaspoon salt
- 20 grams powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter, granulated sugar, and orange zest using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornmeal, and salt.
Gradually add the dry ingredients to the wet mixture, mixing at low speed until a soft dough forms.
Divide the dough into two equal portions. Roll each portion into a log approximately 1.5 inches (4 cm) in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, remove the dough logs from the refrigerator and slice them into 1/4-inch thick coins using a sharp knife.
Place the coins about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, lightly dust the finished coins with powdered sugar before serving.
Nutrition Facts
Calories |
87 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.1 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 11 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
