Lemon Cornmeal Shortbread

Vegetarian
Lemon Cornmeal Shortbread
110 min.
36
87kcal

Suggestions


Indulge in the delightful flavors of our Lemon Cornmeal Shortbread, a perfect treat for any dessert lover! This vegetarian recipe combines the rich, buttery goodness of shortbread with the zesty brightness of fresh lemon peel, creating a harmonious balance that will tantalize your taste buds. With a crumbly texture and a hint of sweetness, these shortbread cookies are not only easy to make but also a joy to share with friends and family.

Imagine the aroma of freshly baked cookies wafting through your kitchen as you prepare this simple yet elegant dessert. The addition of yellow cornmeal gives these shortbreads a unique twist, adding a subtle nuttiness that complements the citrus notes beautifully. Each bite is a delightful experience, making them an ideal accompaniment to your afternoon tea or a sweet ending to any meal.

Ready in just 110 minutes, this recipe yields 36 delicious servings, making it perfect for gatherings or special occasions. With only 87 calories per cookie, you can enjoy these treats without the guilt! So, gather your ingredients and get ready to impress your loved ones with these scrumptious Lemon Cornmeal Shortbreads that are sure to become a favorite in your dessert repertoire.

Ingredients

  • cup butter softened
  • 0.7 cup sugar 
  • teaspoons lemon zest grated
  • teaspoon vanilla 
  • 1.5 cups flour all-purpose
  • 0.5 cup cornmeal yellow

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap
  • hand mixer

Directions

  1. 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.
  2. 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.
  3. Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts

Calories87kcal
Protein3.68%
Fat54.13%
Carbs42.19%

Properties

Glycemic Index
7.32
Glycemic Load
6.42
Inflammation Score
-1
Nutrition Score
1.2334782643163%

Nutrients percent of daily need

Calories:87.28kcal
4.36%
Fat:5.31g
8.16%
Saturated Fat:3.27g
20.45%
Carbohydrates:9.31g
3.1%
Net Carbohydrates:8.95g
3.25%
Sugar:3.77g
4.19%
Cholesterol:13.56mg
4.52%
Sodium:40.79mg
1.77%
Alcohol:0.04g
100%
Alcohol %:0.27%
100%
Protein:0.81g
1.62%
Vitamin B1:0.05mg
3.19%
Vitamin A:157.63IU
3.15%
Selenium:1.98µg
2.83%
Folate:10.49µg
2.62%
Manganese:0.05mg
2.5%
Vitamin B3:0.37mg
1.83%
Vitamin B2:0.03mg
1.81%
Iron:0.31mg
1.73%
Fiber:0.36g
1.44%
Phosphorus:12.13mg
1.21%
Vitamin E:0.16mg
1.05%