Okay, okay, this year I made:
whipped shortbread, lemon shortbread, pecan shortbread, cheese shortbread, nut and fruit shortbread and lo and behold….here’s one more.
Which hip was in need? HA!
- 1/2 cup unsalted butter
- 1/2 cup salted butter (both softened)
- 2 tsp. pure vanilla extract
- 3/4 cup icing sugar
- 1 1/2 tsp. lime zest (fresh)
- 2 cups flour
- 1/4 cup- get ready….cornmeal*
- 2 tsp. cornmeal
- pinch of coarse salt
Beat the butter and sugar together for about 5 minutes, until really light and fluffy. Add the zest and vanilla and, again, beat until smooth. Scrape the bowl often so it is all mixed together.
Reduce the speed of the mixer to low and slowly add the flour, 2 tbsp. cornmeal and salt. Mix together until well combined.
Roll into logs (about 1 1/2 inch around), wrap in plastic and refrigerate for about an hour.
Remove from the refrigerator, roll in the 1/4 cup of cornmeal and slice into 1/4 inch thick circles, place on a parchment lined cookie sheet and bake in a 300 degree oven for about 30 minutes. Cool on a rack and store, covered up to a week. Do not refrigerate.
* yellow cornmeal
Enjoy. When you make all these shortbread recipes next year, you will have a hard time picking your very most favourite. Is it the cheese? – of course. Is it the lemon? Yup! How about the pecan? Absolutely…..on and on. You can’t do it.
