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.
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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