Ingredients
1
cup butter, softened
1
cup powdered sugar
1/2
teaspoon grated orange peel
1/2
teaspoon grated lemon peel
2
cups Gold Medal™ all-purpose flour
1/4
cup yellow cornmeal
1/4
teaspoon salt
1/3
cup chopped candied orange peel
1/3
cup chopped candied lemon peel
2
tablespoons yellow cornmeal
Preparation
In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.
