Is any one else surprised at how easy shortbread cookies are to make? I mean the recipe doesn’t even require eggs. I consider any recipe without eggs to be a breeze, because eggs are just too easy to mess up sometimes. You don’t have to worry about scrambling them, getting them to room temperature, cracking a shell into the dough, or over-beating the egg whites. All of this is gone and you are left with two sticks of butter. Isn’t that a pretty picture? Well there was also the refreshing and tangy taste of lemon and of course the crunchiness of the cornmeal. Well actually more like grittiness of the cornmeal. I made the mistake of adding medium grind cornmeal. I call this a mistake because it was just too much on the teeth. When I eat cookies I like to keep all of my teeth. Of course some people enjoy the extra crunchiness so feel free to ignore me. Besides that  they were perfect. They were very easy to put together, which can only mean one thing: they are addicting. Bake responsibly.

This recipe comes from Dorie Greenspan’s Baking: From My Home to Yours, but you can find the recipe on one of my all time favorite food blogs here: http://unegaminedanslacuisine.com/2011/04/tuesdays-with-dorie-cornmeal-shortbread.html