Description Edit



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

Ingredients Edit

Directions Edit

  1. Place rack in center of oven.
  2. Preheat oven to 330°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.
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