Another Delightful Version
of Shortbread Cookies

These tender, irresistible shortbread cookies are made with:

Unsalted Butter, room temp. 16 Tbsp
Seeds of 1 vanilla bean
Salt ¼ tsp
Sugar ½ cup
All purpose flour 1½ cups
Cornstarch ¼ cup
Yellow cornmeal ½ cup

  • Preheat your oven to 350 degrees Fahrenheit and line two 8-inch baking pans with parchment paper. Lightly grease sides of baking pan for easy un-molding.

    Corn shortbreads - Just before baking

  • Cream butter with vanilla bean seeds, salt, and sugar. Combine flour, cornstarch, and cornmeal and add to the creamed butter in 3 installments.

  • Divide dough in half. Press each half tightly and evenly in the prepared baking pans. Score each round into wedges

    Corn shortbread cookies
  • Bake for about 15 – 20 minutes until edges just start to brown. Reduce oven to 325 degrees Fahrenheit, and continue baking for another 10 minutes or so.

  • Re-cut shortbread wedges immediately after they are done baking. Then allow them to cool completely in baking pans before serving or trying to remove them.

  • These shortbreads are great on their own, or as a side treat with a scoop of your favorite ice cream. This dough is also perfect for freezing. Use stone-ground cornmeal for an even better texture.

    Other Easy Recipes for Shortbread Cookies