Food & Drink

Cornmeal-spiced shortbread cookies

1 stick butter ( cup), room temperature

1/4 cup plus 1 teaspoons sugar

1/8 teaspoon salt

3/4 cup flour

1/4 cup yellow cornmeal

2 tablespoons cornstarch

1 teaspoon each: pumpkin pie spice, ground cardamom

1/2 teaspoon black pepper

Confectioners' sugar, optional

Yield: 2 dozen

1. Combine butter, sugar and salt in bowl of electric mixer; beat on medium speed until fluffy and smooth; set aside.

2. Combine the flour, cornmeal, cornstarch, pumpkin pie spice, cardamom and pepper in a large bowl; add to creamed butter in three additions, beating well after each addition. Divide the dough in half; flatten into rounds. Wrap in plastic wrap. Chill 1 hour or up to 2 days.

3. Heat oven to 350 degrees. Roll out dough 1/4-inch thick on a lightly floured surface. Cut cookies to desired shapes; place them on a parchment paper-lined baking sheet. Bake until lightly colored, 15-20 minutes. Dust with confectioners' sugar, if desired.

Nutrition information per serving: 66 calories, 52 percent of calories from fat, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 7 g carbohydrates, 1 g protein, 13 mg sodium, 0 g fiber

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