CITRUS CORNMEAL SHORTBREAD

Citrus Cornmeal Shortbread image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 64

Number Of Ingredients 10

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:

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.
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.
Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg