In article >,
Lou Decruss > wrote:

> >Everybody's versions are going to vary. ;-d
> >
> >And that's not a bad thing.
>
> Yep. It's a very good thing. Gale Gand was on foodtv before but I
> don't watch it any more so I don't know if she still is. Googling
> will tell you who she is. I got this on 3/3/03. It's great with
> milk, coffee, tea, or even better with beer.
>
> Lou
>
> http://www.foodnetwork.com/recipes/g...d-recipe/index.
> html
>
> Cornmeal Shortbread
>
> Prep Time:
> 15 min
> Inactive Prep Time:
> 1 min
> Cook Time:
> 15 min
>
> Level:
> Easy
>
> Serves:
> 80 cookies
>
> 1 cup butter
> 6 tablespoons powdered sugar
> 1 teaspoon vanilla extract
> 2 cups flour
> 6 tablespoons cornmeal, plus more for coating
> 3/4 teaspoon salt
>
> In a mixer with the paddle attachment, cream the butter. Add the
> powdered sugar and mix in. Add the vanilla extract and mix in. Add the
> dry ingredients and mix until blended.
>
> Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in
> plastic wrap and chill at least one hour or overnight.
>
> Preheat oven to 300 degrees F.
>
> Slice shortbread dough thinly and bake on a silpat or parchment paper
> for 12 to 15 minutes. The shortbread will still be blonde, and they
> will crisp once cool.

Okay, that's a TOTALLY different recipe! Sounds interesting. Thanks for
posting it.

And it's wheat free which is good for me as well as others.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama