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.

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

Ingredients

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

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Directions

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.