Stone-Ground Cornmeal-Pecan Shortbread

Stone-Ground Cornmeal-Pecan Shortbread
Photo by Oxmoor House


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

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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