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 unique and refreshing twist on a classic favorite. With a crumbly texture that melts in your mouth, 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 cookies a subtle crunch, enhancing the overall experience with each bite. Whether you're hosting a gathering or simply treating yourself, these Lemon Cornmeal Shortbread cookies are sure to impress.

Ready in just 110 minutes and yielding 36 delightful servings, this recipe is perfect for any occasion. Each cookie is a mere 87 calories, making it a guilt-free indulgence that you can enjoy without hesitation. So, roll up your sleeves, gather your ingredients, and let’s create a batch of these irresistible cookies that will brighten your day and satisfy your sweet tooth!

Ingredients

  • cup butter softened
  • 1.5 cups flour all-purpose
  • teaspoons lemon zest grated
  • 0.7 cup sugar 
  • teaspoon vanilla 
  • 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 325F. 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%