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Prep 45min
Total1hr50min
Servings36
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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
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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.
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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.
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