Lemon Cornmeal Shortbread

Lemon Cornmeal Shortbread

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

Prep Time

45

Minutes

Total Time

1:50

Hr:Mins

Makes

36

servings

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
  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.
Makes 36 servings (1 cookie)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • Total Fat 5g
      • (Saturated Fat 3g,),
    • Sodium 45mg;
    • Total Carbohydrate 9g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.