Total Time
55mins
Prep 25 mins
Cook 30 mins

an unusual shortbread recipe in that this one also uses brown sugar and some cornmeal - it works!!! Delicious with ice cream, or on their own.

Ingredients Nutrition

Directions

  1. Place rack in center of oven.
  2. Preheat oven to 330 degrees F.
  3. Cream butter with sugars until light and fluffy.
  4. Add salt, vanilla and cornmeal and beat until combined well.
  5. Add flour, ¼ cup at a time, beating until just combined.
  6. Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
  7. With fork tines, score each round into 6 wedges and prick edges decoratively.
  8. Bake for 20-30 minutes, or until shortbread is just firm.
  9. Cut halfway through each round along prick marks and transfer to racks to cool.
Most Helpful

5 5

These unusual little cookies are soooo worth it....I have one when I get home from work late at night with a cup of my bedtime tea. Wonderful!!!

5 5

Great recipe. It was easy to make and was delicious! The shortbread is tasteful with an interesting texture, thanks to the cornmeal. I put jelly on it, and really liked the combination. My husband and I could not stop eating it! Will make it again for a special treat.

5 5

Once I got around a mis-scaling of the flour amounts for an increased recipe, this worked out perfectly. I made one batch with 3/4 c. pecans added - perfect amount. I also added vanilla powder and a bare pinch of nutmeg to deepen the flavour, and used only light brown sugar instead of the mix. I'm definitely going to make this one again.