Blue Corn Shortbread

Name: Blue Corn Shortbread
Ingredients: 3/4 pound butter ((at room-temperature)); 1 cup sugar ((plus extra for sprinkling)); 1 teaspoon vanilla extract; 3 1/2 cups blue corn flour ((try 1/2 corn and 1/2 wheat, if you like))

Blue Corn Shortbread

Blue corn shortbread is easy to make and not too sweet, making it a great staple treat. And if using 100% blue corn flour might seem too much for you (but try it, it's delicious), you can substitute an equal amount with wheat flour.

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Course Dessert

Servings cookies

Calories 125 kcal

Ingredients

3/4 pound butter (at room-temperature)
1 cup sugar (plus extra for sprinkling)
1 teaspoon vanilla extract
3 1/2 cups blue corn flour (try 1/2 corn and 1/2 wheat, if you like)

Instructions

Preheat the oven to 375 ºF.
With an electric mixer, beat together the butter and 1 cup sugar until combined. Add the vanilla and beat in.
Add the flour to the butter/sugar mixture and mix until the dough comes together (depending upon your mixer, you may need to do this by hand as the dough will be stiff).
Place the dough on a floured surface and shape into a disc. Chill in the refrigerator for about 30 minutes.
Roll the dough into a rectangular shape, to 1/2-inch thick.
Slice the rectangle with a knife into about 25 cookies (5 rows by 5 columns) and sprinkle with the remaining sugar.
Place the cookies on an ungreased baking sheet and cook for about 25 to 30 minutes, or until lightly browned.
Cool completely before serving.

Nutrition

Calories: 125kcalCarbohydrates: 25gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 90mgFiber: 2gSugar: 9gVitamin A: 22IUCalcium: 17mgIron: 1mg

Notes

Photo and recipe by Christina Keibler.

Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe

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Blue Corn Shortbread

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Blue Corn Shortbread

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Ingredients