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Citrus Cornmeal Shortbread
Citrus Cornmeal Shortbread
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Prep Time:
15 minutes
Total Time:
2 hours 45 minutes
Indulge in buttery citrus shortbread cookies with candied lemon and orange peels, a chewy twist on a classic holiday treat.
Ingredients:
  • 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
Instructions:
  • In a large bowl, using an electric mixer, cream together butter, powdered sugar, grated orange peel, and grated lemon peel until fluffy. Gradually mix in flour, 1/4 cup cornmeal, and salt until combined. Gently fold in candied orange and lemon peel.
  • Form the dough into 2 logs that are each 8 inches long. Coat the logs by rolling them in 2 tablespoons of cornmeal. Wrap them securely in plastic wrap and chill in the refrigerator for about 2 hours, or until they are firm.
  • Preheat oven to 350°F. Slice dough into 1/4-inch pieces and place them 2 inches apart on ungreased cookie sheets.
  • Bake for 12 to 14 minutes until edges turn lightly golden brown, then transfer from cookie sheets to cooling racks.

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