LEMON CORNMEAL SHORTBREAD

Lemon Cornmeal Shortbread image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 36

Number Of Ingredients 6

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:

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.
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.
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 : Calories 90, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg