Yield: Yields about forty 2-1/2x1-inch bars.
This shortbread is buttery and fragrant with lemon zest. The texture is chewier than traditional shortbread, and I’ve added cornmeal for crunch and texture.
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Make Ahead Tips
The shortbread dough can be pressed into the pan, scored, covered, and frozen up to a month before thawing and baking. The baked bars keep, well wrapped, for up to three days a room temperature.
These bars were wonderful and just what shortbread should be with a little extra crunch, but not lemony enough for us. So I added a powdered sugar/lemon juice glaze and that gave it the extra punch needed. Next time I plan to add a little lemon extract to the recipe and see if that puts it over the top!
With little notice I needed to provide something to go with coffee/tea. I chose this recipe since I had the ingredients on hand. I had never made it before and usually don't like serving something to guests that I haven't had a chance to test/taste. However, I was counting on another Fine Cooking recipe to come through for me. I'm happy to report that these were a hit. The lemon shines through in this recipe and the cornmeal adds an interesting taste and texture as well. I had quite a few requests for the recipe. So...another hit from Fine Cooking.
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