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.
These cookies are wonderful. I found the recipe while flipping through an old cooking magazine stash and realized I had all the ingredients on hand so thought to give them a shot. Wonderful! I could barely wait for the pan to cool to eat a few. Smell great while baking. Light, buttery, crisp, not too sweet. Will make again.
So easy and delicious, a nice twist on traditional shortbread. The cornmeal adds such a nice chewy texture to the bars. I have made this several times, always to rave reviews! An easy go-to recipe for a quick baked treat.
These were great-- easy to make with a flavor and texture that was both familiar and a little unusual. A little shortbready, but also lighter and chewier, not as crunchy and a bit more melt-in-the-mouth. The lemon comes through loud and clear; the cornmeal is more in the background. A big hit with my tasters.