Stone-Ground Cornmeal-Pecan Shortbread

Stone-Ground Cornmeal-Pecan Shortbread
Photo by Oxmoor House


  • 14 tablespoons butter, softened
  • ½ cup stone-ground yellow cornmeal
  • 1 ½ cups all-purpose flour
  • ½ cup finely chopped pecans
  • ¼ teaspoon ground red pepper
  • 1 (8-oz.) wedge Parmesan cheese, finely shredded
  • 1 teaspoon salt

Place first 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes or until well blended. Add cornmeal and chopped pecans, beating just until blended. Gradually add flour, beating at low speed until blended. (Dough will be crumbly, yet moist enough to cling together...

View full recipe at My Recipes


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