Orange Cornmeal Crisps
2 cups all-purpose flour
1 cup fine cornmeal, divided
2 teaspoons baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 teaspoons orange zest
½ teaspoon orange extract
For the glaze:
2 cups confectioners' sugar, sifted
Zest and juice of 2 medium oranges
Pinch of fine sea salt
In a medium bowl, whisk together the flour,
¾ cup of the cornmeal, baking powder and salt; set the mixture aside.
Using an electric mixer set on medium speed, beat the butter, sugar and egg until creamy, scraping the bowl often, about 2 minutes. Reduce the speed to low; add the flour mixture, zest and orange extract, and beat until the mixture pulls away from the sides and forms a dough, about 1 minute.
Divide the dough in half and form each half into a 12-inch-long, 1 ½-inch-wide log. Cover the dough in plastic wrap and chill until firm, about 1 hour in the fridge or 20 minutes in the freezer.
Heat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. Spread the remaining cornmeal on a small flat tray; roll each log in the cornmeal to coat. Cut the logs into ½-inch-thick slices and place the slices
1 inch apart on the sheets. Bake until the cookies are deep golden brown around the edges, about 10 to 12 minutes, rotating the sheets halfway through. Cool on a wire rack about 5 minutes, then transfer the cookies to rack to continue cooling.
To make the glaze: Stir together the confectioners' sugar, zest, ¼ cup of the orange juice and the salt. If needed, add more juice, a teaspoon at a time, until the glaze has a flowing consistency. Spoon a few teaspoons of the glaze onto each cookie.
Yield: About 5 dozen.
Freezeworthy: Yes, but cool completely first. The glaze flattens a bit in the freezing, so if you'd like a fresher look, freeze cookies then glaze after thawing.
Submitted by Joyce Hartman, Palm Harbor, and Patricia Kucera, Seminole
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