Citrus Cornmeal Shortbread

Enjoy traditional buttery shortbread cookies with a citrusy twist – a perfect holiday dessert. Candied lemon and orange peels add zing and cornmeal makes them chewy.

  • Prep Time 15 min
  • Total Time 2 hr 45 min
  • Servings 64

1
cup butter, softened
1
cup powdered sugar
1/2
teaspoon grated orange peel
1/2
teaspoon grated lemon peel
2
cups Gold Medal™ all-purpose flour
1/4
cup yellow cornmeal
1/4
teaspoon salt
1/3
cup chopped candied orange peel
1/3
cup chopped candied lemon peel
2
tablespoons yellow cornmeal

  • 1 In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
  • 2 Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
  • 3 Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • 4 Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.

Expert Tips

Look for candied citrus peel in stores during the winter holiday season. You can also order it online.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Sodium
50mg
50%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.