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Lemon Cornmeal Shortbread

Betty Crocker Kitchens · bettycrocker.com · 2012 · 36

Against 433 shortbread recipes

No salt, unlike 63% of recipes and more sugar than 75%.

See how all 433 shortbread recipes compare →

Get the method at bettycrocker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.

  • No salt at all, where 63% of recipes use some (most of those 0.4 to 1.2% of the flour weight).
  • More sugar than 75% of recipes: 52% of the flour weight against the typical recipe's 40%.
Butter: 89%, 61st percentileSugar: 52%, 75th percentileStarch: 0%, 42nd percentileSalt: 0%, 18th percentileButterSugarStarchSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 cup butter, softened≈ 227 g
  • 2/3 cup sugar≈ 133 g
  • 2 teaspoons grated lemon peel≈ 10 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 1 1/2 cups Gold Medal™ all-purpose flour≈ 188 g
  • 1/2 cup yellow cornmeal≈ 69 g

flour 257 gbatter 631 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.

  • Butter89% · 61st percentile
  • Sugar52% · 75th percentile
  • Starch0% · 42nd percentile
  • Salt0% · 18th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
17 to 19 minutes
median 18 minutes

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