Enjoy traditional buttery shortbread cookies with a citrusy twist – a perfect holiday dessert. Candied lemon and orange peels add zing and cornmeal makes them chewy.
Citrus Cornmeal Shortbread
- Prep Time 15 min
- Total 2 hr 45 min
- Servings 64
- Ingredients 10
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

Make With
Gold Medal Flour
Instructions
-
Step1In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
-
Step2Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
-
Step3Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
-
Step4Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.
Nutrition
70
Calories
4g
Total Fat
1g
Protein
9g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Total Fat
- 4g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 50mg
- 0%
- Total Carbohydrate
- 9g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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