Skip to Content
Menu

Lemon Cornmeal Shortbread

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 50 min
  • Servings 36
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy these cornmeal shortbread cookies with citrus flavor – a wonderful homemade dessert.
Updated Oct 9, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 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
Make With
Gold Medal Flour

Steps

  • 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.

Nutrition

90 Calories, 5g Total Fat, 1g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Total Fat
5g
0%
Saturated Fat
3g
0%
Sodium
45mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved