Recipe courtesy of Gale Gand
Cornmeal Shortbread
Getting reviews...
- Level: Easy
- Total: 31 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 80 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 17 mg
- Level: Easy
- Total: 31 min
- Prep: 15 min
- Inactive: 1 min
- Cook: 15 min
- Yield: 80 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 37
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 17 mg
Ingredients
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.
