Pages

Monday, April 25, 2011

Cornflower Shortbread Cookies

T U E S D A Y S   W I T H   D O R I E
Special thanks to this week's host: Valerie of 
Une Gamine dans la Cuisine

PIXIE.  Valerie, our hostess for this week's Cornmeal Shortbread Cookies, is a self-proclaimed pixie. I envision Tinkerbell, or a reasonable facsimile, flitting about, spreading pixie dust over her incredible creations. Which brings us to this inspiration for corn flower cooky.


I must have shortbread and sugar cookies mixed up, for I truly thought I'd end up with a cute, little shortbread cooky, complete with button holes, in celebration of the corn flower (centaurea cyanus). Seems there's a proper butter-to-flour ratio for shortbread. Too much butter and your shortbread spreads. I found that on the Internet, not that you can believe anything on the Internet. Seems my butter ratio must have been high. Or fat. Or something. 


TALK ABOUT A METAMORPHOSIS. These diminutive florals flattened out like pancakes, losing their crisp edges and looking rather like . . .  I see a faint resemblance to a Girl Scout Shortbread Cooky, don't you? A darned-good Girl Scout Cooky at that. Those little granules of cornmeal really give a "bite" and texture to these buttery florets. Did I mention butter? All that's left is to pour yourself a tall glass of whole milk. To celebrate all that butter.

 mike




19 comments:

Cakelaw said...

Your cookies turned out cute - love the flower shapes.

Valerie said...

I can still see a beautiful pattern in those baked cookies...you may be on to a new technique. :D
When I look at your dough cut-outs, they really make me want to eat one (the cookie dough in this recipe was amazing.)
Thanks for baking along with me this week!

Di said...

They still look really cute, even if they didn't turn out quite the way you wanted. If you really wanted them to spread' you could do what I did, and leave out a bunch of the flour. Oops.

Joy said...

Adorable cookies and cute title :) And the dough cookies look delicious - I loved this dough.

Jules Someone said...

Loved these cookies. I've learned that to contain the spread you need to make sure these are COLD before they go in the oven. Frozen even. Still adorable!

spike. said...

still a fun shape! I have that same cookie cutter and used it this weekend to make Easter sugar cookies. They held their shape better than these guys ;)

Tia said...

those are truly beautiful. great job! perfect for spring.

Buttercreambarbie

alvarosa said...

it's funny how they kept a small flower in the middle of the rounds!

Paula {Salad in a Jar} said...

Hi Mike, These sure sound good. Too bad about the shapes. Guess it wasn't meant to be.

Mary said...

I sort of see the Girl Scout face in your cookies...is that like the people who see the virgin mary in a cinnamon bun at the mall? :). I referenced Girl Scout cookies in my post too...this was a good recipe.

Tracey said...

Isn't it the worst when you take the time to make cute shapes and they don't hold up in the oven? That happens to me just about every time I flute a pie crust :) I still think your cookies look fantastic!

AmyRuth said...

Now that is ingenious! How cute they are. I like them a lot! Still nibbling.
AmyRuth

Nina said...

I love your cooky cutter! Not the worst thing to look like a girl scout cooky, but still too bad they didn't keep that darling, flower shape. I know they were delicious!

Sis. Boom. said...

Cook from frozen? But then what do I know. I do like the shape. Do try again. I'm sure everyone will help you eat all these until they are just the way YOU like them.

Bridget said...

I agree with the idea of cooking from frozen. That being said, you can still see the flower shape on the top of the cookie, and I think it's so cute!

TeaLady said...

Still cute little cookies. ANd they were so so good with the cornmeal crunch.

I was trying to figure out where you found cornflour, Guess I need to learn to READ!!!

Stevie said...

Well, the shape isn't as important as the taste in a good cookie if you ask me. Congratulations on your better-than-girl-scouts-which-says-a-whole-lot cookie success.

Jaime said...

First, I just love your posts. They are always so beautifully done and so creatine. I look forward to them each week.

Second, I have not made these cookies, but I do make quite a few cutout cookies. I too think that if you put the flowers into the freezer (cookie sheet and all) for 20 minutes before you bake, it would greatly minimize the spreading. It is worth a try :)

Jessica said...

Spread or no spread, they look great - and yes, a little like trefoils. Your feed disappeared off my reader for some reason - glad I found it again!