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Lemon Cornmeal Shortbread

Enjoy these cornmeal shortbread cookies with citrus flavor – a wonderful homemade dessert.

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  • Prep Time 45 min
  • Total Time 1 hr 50 min
  • Servings 36

1
cup butter, softened
2/3
cup sugar
2
teaspoons grated lemon peel
1
teaspoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup yellow cornmeal

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LOCATION

Directions

  • 1 In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
  • 2 Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
  • 3 Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
),
Sodium
45mg
45%;
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 Starch; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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