Many years ago, Gourmet Magazine published a shortbread recipe which had a
considerable amount of cornmeal in it. IIRC, the only sugar used in it was
brown sugar. I could be wrong, but I believe the source was a priest from
somewhere in South America. I made it several times and it was delicious.
Somewhere along the line I lost the recipe.

Anyone recall such a recipe? I believe it was sometime in the 1970s.

Thanks!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.