Lemon Cornmeal Shortbread Recipe

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

Preparation

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.

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