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




--
Starchless in Manitoba.
Type 2 Diabetic