sunshine and shortbread

Sometimes foul moods can creep up on you with no rhyme or reason. Maybe it's just that you haven't been in one for so long. Maybe you subconsciously feel guilty for breaking your no-drinking-this-weekend policy with that glass of sav in that glorious sunshine on Saturday afternoon. You shouldn't feel bad though, because firstly, rules are made to be broken and secondly, you deserve the wine after hauling your burger-thighs up Mt Victoria earlier in the day after going to the gym!

Sometimes there's nothing really you can do except get some fresh air and sunshine, spend all your money at Moore Wilson's, down a delicious coffee from Deluxe or Milk Crate, buy yourself a sassy red set of kitchen scales, and spend the afternoon in the kitchen. Avoid laundry, and cleaning, send the odd text to your overseas friends, maybe play some Roxette, maybe play some scrabble, maybe gather a wee crew to go and ogle Ryan Gosling and make shortbread. Citrus polenta shortbread. Citrus polenta shortbread and banana bread with rum soaked sultanas and dark dark chocolate.

I actually have nothing to whinge about. I was lucky enough to receive a jar of these gorgeous cookies for my birthday from my friend Anna, complete with recipe included. This afternoon was the perfect opportunity to try them out, and I can confirm that although Anna's were far superior to mine, they are really are delightful with a cup of tea. Thanks Anna! 

Citrus Polenta Shortbread
makes two dozen, oven @ 150*C

1 cup softened butter
3/4 cup icing sugar
2 tsp vanilla extract
1 1/2 tsp grated orange rind
2 cups all-purpose flour
1/4 cup yellow polenta and 2 tblsp yellow polenta
1 tsp coarse salt (don't use rock salt like I did - just a little bit too salty when you get a big chunk)

Mix butter, sugar, vanilla, and orange zest until light and fluffy.

Mix flour, and 2 tblsp polenta into butter mix. Add salt.

Halve dough. Roll into logs and refrigerate for 1 hour (I wrapped them in glad wrap).

Sprinkle 1/4 cup of polenta onto a clean surface. Roll the dough-logs in polenta and slice into 1/4 inch rounds.

Place on a baking sheet and bake until pale and golden - 25-30 minutes. After 25 minutes watch carefully! Mine did not need that extra 5 minutes.

Cool on the sheet for 5 minutes, then cool on a wire rack.

They make a gorgeous gift in a jar, but if you're not giving them away just enjoy and worry about your permanent food baby in the morning.