Citrus Shortbread with Cornmeal

Sun Citrus Shortbread

Foraging—The Serendipity of the Find

Blue-eyed Grass

“Kate could make pretty floral arrangements using only the blossoms from weeds she picked in fields.”

East of Eden, John Steinbeck

Inspiration

Last weekend we went to Elkhorn Slough Reserve for a foraging walk. Under the guidance of Bree Candiloro, a stewardship specialist at the reserve and Dr. Keith Rayburn, a physician who has studied natural medicines we identified thirty-five plants that were used by the Ohlone Indian tribe. Many of the plants served multiple purposes: food, medicinal and utilitarian. Our curated walk took us to areas normally off limits to visitors, from bright sun dappled open spaces, a field lush with natives grasses and then under a canopy of native California oaks we found the vibrant green growth of a forest. We located the ultra hip stinging nettle and after the walk tasted stinging nettle pesto. I was able to bring home some nettles and used them in Lasagna with Stinging Nettle, Asparagus and Peas. Once the nettles are cooked they lose their potent sting and have a mellow grassy, herbaceous taste. It’s really quite amazing to find that so many plants native to California have uses that were discovered centuries ago by the Ohlone Indian tribe.

Stinging Nettles
Stinging Nettle (Urtica dioica)

Foraging for food as a concept is fascinating. I’ve bartered or traded for food on occasion; but usually I spend money to obtain food. The more I’ve learned about foraging the more I wondered–where can you forage? In the United States all land is either owned by a governmental entity or owned privately. I have read articles about foraging ethically and about outlawing foraging. If I were a land owner or concerned about preserving a park, reserve or other open space I can understand the opinion that foragers are trespassing and stealing. It’s easier and faster to go to the farmers market for stinging nettles, ramps and unique mushrooms than finding a spot to forage but certainly not as much fun.

Making Sun Shortbread Cookies

Essentials

Foraging speaks to the desire of being thrifty and using what is readily available, in season. The serendipity of the find is exciting. And in some ways we all forage or search for treasures: the unblemished fruit at the grocery store, the freshest bread at the bakery, the best Chocolate Chip Cookie recipe, the least expensive fuel for our cars, the magazine without crumpled pages. One of my favorite foraging adventures is a trip to the thrift store. I might find a cookbook or more kitchen gear or I might come home empty handed. A few weeks ago I found a stoneware cookie mold in the image of the sun. I was going to tuck it away with my cookie cutters but with so much sunshine instead of our usual fog I thought it fitting to give it a try. A Google search revealed the the sun mold was once a part of a four piece collection and is no longer being made. I couldn’t believe my luck but wished I had the complete set of four molds. One cookie takes twenty-five minutes to bake and ten minutes to cool before unmolding. I reused the mold while it was still warm otherwise I would have been baking into the night!

Citrus Shortbread with Cornmeal

A crisp, buttery shortbread cookie with tiny bursts of crunch from cornmeal is reminiscent of a sunny spring day. I adapted a recipe from Martha Stewart for my Citrus Shortbread with Cornmeal cookies. I wanted a naturally yellow shortbread cookie dough to fill my sun mold. The pale yellow semolina flour can be replaced with regular flour as in the original Martha Stewart recipe. Use finely milled cornmeal or your shortbread will have a grainy texture. I also used a sunny yellow Irish butter in the recipe. Shortbread is all about the butter; use the best quality you can.

Sun Shortbread Cookies

Ingredients
1C unsalted butter, room temperature
2/3C powdered sugar
2t vanilla paste OR vanilla extract
2t lemon zest
11/2C all purpose flour
1/2C semolina flour
1/4C finely ground cornmeal
1t salt
  1. Preheat oven to 350°. Line a sheet pan with parchment, set aside.
  2. In the bowl of a stand mixer mix fitted with the paddle attachment mix the butter and powdered sugar until light and creamy, approximately 2-3 minutes. Add the vanilla and zest, mixing to combine. Add the flours, cornmeal and salt and mix throughly, stopping to scrape down bottom and side of the bowl.
  3. If using a cookie mold fill 3/4 full of dough, spreading evenly across the entire mold. The shortbread must be throughly cooked in the middle for the cookie to release from the mold. The sun mold I used took 25 minutes. The shortbread will be a toasty brown around the edges of the mold. Let the mold cool for 10 minutes then turn over and tap the edge of the mold against the table or counter to release the cookie. Cool throughly on a wire rack.
  4. Alternately, roll the dough into two logs and then wrap in plastic or wax paper and chill throughly. Cut the chilled logs into 1/3” thick cookies and place on the prepared cookie sheet. Bake cookies 18-20 minutes. When done the cookies will have lightly browned edges and the middle will be set. Cool on tray for 3-5 minutes, then remove cookies to wire rack to finish cooling.
Elkhorn Slough Reserve
Elkhorn Slough Reserve

Anthology, Spring 2013

I am excited to share that an article I authored is published in the Spring issue of Anthology magazine. Salt of the Earth is the story of Joy Colangelo and Jessica Baer who gather salt water from Monterey Bay for their product, Monterey Bay Sea Salt. Athena’s lyrical photographs meld with my story to tell the tale of the mermaids of Monterey Bay. I hope you enjoy the article!

26 Replies to “Citrus Shortbread with Cornmeal”

  1. Such a pretty recipe! My brother worked as a land manager at the Elkhorn Slough for many years, so I’ve been on many beautiful walks there, too. The photos are lovely. 🙂

    1. Thank you for the tasty comment Valentina! What a wonderful job your brother had, the slough is a treasure!

  2. The mold reminds me of the wooden ones to bake speculoos. That cookie is so unique, the shape and the dough. Love that it has semolina. Really gorgeous! Heading over to read the article right now Deb!

  3. Very fun cookies-love the sun mold! I remember being stung as a kid by stinging nettles that I walked through in a creek-not fun!!! Congrats on your article being published;)

    1. Thank you for the delicious comment Patty! I was very careful to wear gloves while handling the uncooked nettles!

  4. Deb, I love your posts and thats despite the fact that I’ve been eating far fewer sweets than I used to. That said, if you’re baking, I want a bite! Dare I say these look yum and would love some? Cookie care-package please!

  5. Your cookie mold is so pretty! It’s such a nice design, and perfect for a sunny, yellow cookie like this. I’ve made this citrus shortbread before. The citrus with cornmeal is fantastic!

  6. Deb: Absolutely gorgeous!!! I love your citrus cornmeal shortbreads…And one of the last pictures in which one of the shortbreads is shining bright is something to cherish. Wow… What a picture! Love it, love it!!!!

  7. I am in love with that sun mold – so sweet looking! You are a patient soul to bake one at a time! This is a wonderful story about foraging – something of a foreign concept to most of us in the states. Of course, we don’t think twice about eating truffles in Italy when we’re there – something the Italians do all the time but how do they get those truffles? They forage with their dogs. Congrats on the article and nice post Deb.

    1. Thank you the tasty comment Beth! The more I learn about foraging for food, the more questions I have!

    1. Thank you for the scrumptious comment Laura! I was very pleased to find the sun cookie mold at my favorite thrift store!

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