Maine Grains Organic Cornmeal

Spicy Cornmeal Rye Shortbread

adapted from a recipe by Amy Halloran author of The New Bread Basket

A new twist on the classic shortbread – add some spice to your cookie!


2 sticks/8 oz butter
1/3 cup sugar
1 cup/4 oz Maine Grains Cornmeal
1 cup plus2 tbsp Maine Grains Rye Flour
1 cup Maine Grains Pastry Flour (an organic Whole Wheat)
1 tsp salt
1 tsp ground cumin
1/2 tsp chipotle powder
1 tsp smoked paprika
Nigella seeds and/or pepper flakes - optional


  1. Cream the butter and sugar in a large bowl. In a separate bowl, mix the flours, salt and spices together
  2. Combine the two bowls – the flour into the butter/sugar – to form a dough. If not stiff enough add a bit of the pastry flour; if it is too crumbly, add a tsp of water.
  3. Roll the dough flat between two sheets of waxed paper – about 1/4″ thick. OR you can use the butter wrappers to make dough roll logs.
  4. If you like, sprinkle nigella seeds or pepper flakes into the dough or on the sides of the log rolls
  5. Refrigerate the dough on a cookie sheet for a couple of hours or days (covered with plastic wrap). Or if short on time flash in the freezer for about 20-30 minutes.
  6. When ready to bake: preheat the oven to 350 degrees.
  7. Cut into 1×1″ or 2×2″ squares or 1/4″ thick slices from the rolls
  8. Place cookies on an uncreased cookie sheet – poke tops with fork tines
  9. Bake 9 minutes for a small cookie, 12-15 minutes for larger.
  10. Let set slightly on the baking sheet then transfer to a rack to cool


Course: Breakfast, Dessert, Snack