Recipe courtesy of Gale Gand
Cornmeal Shortbread
- Level: Easy
- Yield: 80 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 37
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 0
- Cholesterol
- 6
- Sodium
- 17
- Total: 31 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 15 min
Ingredients
1 cup butter
6 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups flour
6 tablespoons cornmeal, plus more for coating
3/4 teaspoon salt
Directions
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.