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Citrus Cornmeal Shortbread

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Citrus Cornmeal Shortbread
  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 64
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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.
Updated Dec 12, 2012

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for candied citrus peel in stores during the winter holiday season. You can also order it online.

Nutrition

70 Calories, 4g Total Fat, 1g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Total Fat
4g
0%
Saturated Fat
2g
0%
Sodium
50mg
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 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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