Cornmeal shortbread cookies

Dear Stone-ground cornmeal,
We need to talk. I've tried really hard to make it work with you, but you just won't soften up, even when I slather you with jam. I'm afraid I can't take it any more. Last time we met, I thought you cracked a filling. You didn't, quite, but I'm afraid it's over between us in the sweet kitchen. I'll be turning to your slick and smooth younger brother, finely ground cornmeal, for my future baking needs. So, I know this is awkward, Stone-ground, but it's not me, it's you. Sorry. I'll still be calling you when polenta is on the menu, if that's okay?
Regards,
Mary

As you might have gathered, these weren't very successful cookies. They looked cute and the flavour and shortbread texture were amazing, but the cornmeal was too coarsely ground to soften up, even after being sandwiched with raspberry jam and left overnight. It's my own fault, as I keep going back to the fancy cornmeal I bought. Luckily it's all gone now, so I can try these again another time with finer cornmeal. The sunshiny colour was perfect for a spring day.

This recipe was selected by Valerie of Une Gamine dans la Cuisine. She was one of the first bloggers to visit me after I started this blog, and she still comes back sometimes! There was no way I would miss her recipe. Her site is beautiful, and she uses a point and shoot camera, like me, but her photos are amazing. Go and check it out.

I decided to use my cookie press to make spritz cookies because chilling the dough in a zipper bag and then cutting the bag off and throwing it out just seemed wasteful. I also wanted to make small cookies, and I got an awful lot of tiny cookies from a half batch. I sandwiched most of them together with homemade raspberry jam. The ones I didn't sandwich got dunked in tea and coffee. See what the other TWD bakers came up with here.