Hahabogus > wrote in news:Xns95BFF1AECCC28hahabogus@
205.200.16.73:

> Wayne Boatwright > wrote in
> :
>
>> 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!
>>
>
> http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
> http://southernfood.about.com/od/but.../r/blbb683.htm
> http://www.healthy-diabetic-recipes....hortbread.html
>
> My best guess it's this one
> http://www.butterisbest.com/recipes/...hortbread.html
>
> or
> Lemon-Cornmeal Shortbread Cookies
>
> These delicately perfumed cookies make a lovely accompaniment to
> afternoon tea or alongside lemon sherbet.
>
> 1½ cups flour
> 1/3 cup cornmeal
> ¼ cup cornstarch
> ½ teaspoon baking powder
> ½ teaspoon salt
> 1 cup unsalted butter, softened
> 1 cup sifted confectioner’s sugar
> ½ teaspoon lemon extract
> Grated zest of 1 lemon
> 1 tablespoon fresh lemon juice
>
> In a four-cup measure, whisk together the first five ingredients. In
> a medium bowl, with the mixer on medium, cream the butter until light.
> Beat in the sugar until smooth. Add the lemon extract, zest, and juice.
> At low speed, add the flour mixture until combined. Turn the mixture out
> onto a floured surface and knead to form a soft dough. Shape into balls
> about 1½ inches in diameter; place two inches apart on ungreased cookie
> sheets. With a fork, flatten each ball in crisscross fashion. Bake in a
> 325-degree oven for 15 to 17 minutes, or until set, switching position of
> cookie sheets halfway through baking. Cool on wire racks. Makes three
> dozen.
> From http://www.richmondparents.com/50_va...n_cornmeal.htm

Thank you for the links and the recipe! These all sound quite good, and I
think the first recipe actually sounds the closest to what I remember,
although I think it had brown sugar instead of white. It's definitely
worth a trial run!

--
Wayne in Phoenix

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