Tangerine Cornmeal Butter Cookie
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 24 big cookies
  • 1 cup (160 g) superfine sweet white rice flour
  • ½ cup (60 g) corn starch
  • ½ cup (60 g) tapioca starch
  • ½ teaspoon baking powder
  • 1lb (2 sticks) softened butter
  • 1 cup (200 g) sugar
  • 1 egg
  • ½ cup (3.5 oz) (100 g) deli cream cheese (no fillers or gums, try Sierra Nevada, Gina Marie, or Dianna Supreme)
  • zest from three oranges + juice from one (about ¼ cup)
  • 1 teaspoon pure orange oil (optional but super delicious!)
  • decorative sugar + extra orange zest for garnish (optional)
  1. In a large mixing bowl, sift together flour, corn starch, tapioca starch, and baking powder. Set aside.
  2. In a stand mixer fitted with the paddle attachment with a handheld electric mixer, cream butter and sugar on medium speed for 10 minutes. Be sure to scrape down the sides of your bowl every few minutes. Mixture will look pale yellow and fluffy.
  3. Add to the butter/sugar mix, the cream cheese and beat until well-combined (about 1 minute) add the egg and mix until just combined.
  4. Add the flour/starch blend and mix on medium low for 2 minutes or so. The dough should be very smooth. Add the orange zest, orange juice, and orange oil if using.
  5. Preheat oven to 325º
  6. Scoop dough (1 tablespoon size balls) onto a parchment-lined cookie sheet leaving plenty of space for the cookies to spread. Place in freezer for 20 minutes while oven is heating.
  7. Remove cookies from freezer and flatten with a spoon or the palm of your hand. You can sprinkle with orange zest or decorative sugar or just bake as is at 325º for 20 minutes. You can let them go a bit longer if you want a crispier browner cookie.
  8. Cool on baking sheet for a five minutes then transfer to a rack to cool all the way.
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/tangerine-cornmeal-butter-cookie/