Citrus Cornmeal Shortbread

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
70
% Daily Value
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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