Lemon Cornmeal Shortbread Bars

Lemon Cornmeal Shortbread Bars
Photo by Scott Phillips


  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 tsp. pure vanilla extract
  • ¾ lb. (1-½ cups) unsalted butter, softened at room temperature; more for the pan
  • 7 oz. (1-¾ cups) confectioners’ sugar
  • 1 Tbs. finely grated lemon zest (I use a Microplane-style zester)
  • 5 oz. (1 cup) finely ground yellow cornmeal (I use Quaker)
  • ½ tsp. table salt

Position a rack in the middle of the oven and heat the oven to 325°F. Lightly grease the sides and bottom of a 9x13-­inch baking pan. Line the bottom of the pan with the parchment. In a medium bowl, whisk the flour, cornnmeal, and salt to blend. In a large bowl, combine the butter, confectioners...

View full recipe at Fine Cooking


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