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Lemon Cornmeal Shortbread

lemon cornmeal shortbread Dessert
Lemon Cornmeal Shortbread
  • Prep 45 min
  • Total 1 hr 50 min
  • Servings 36

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

Updated October 9, 2012
Gold Medal Flour
Make with
Gold Medal Flour

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

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 Facts

Serving Size: 1 Serving
Calories
90
% Daily Value
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.

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