Close
Tweet
Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| salt: 1/2 tsp |
| vanilla extract: 1/4 tsp |
| enriched white cornmeal: 2 Tbl |
| all-purpose flour (unsifted): 1 3/4 cups |
Shortbread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Place rack in center of oven.
- Preheat oven to 330 degrees F.
- Cream butter with sugars until light and fluffy.
- Add salt, vanilla and cornmeal and beat until combined well.
- Add flour, ¼ cup at a time, beating until just combined.
- Divide dough into 4 balls and on each of 2 baking sheets, press 2 of the balls into 5 inch rounds.
- With fork tines, score each round into 6 wedges and prick edges decoratively.
- Bake for 20-30 minutes, or until shortbread is just firm.
- Cut halfway through each round along prick marks and transfer to racks to cool.