Citrus Cornmeal Shortbread

1. 1

   Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, about 2 minutes.

2. 2

   Add vanilla and zest.

3. 3

   Mix until combined, scraping down sides of bowl as needed.

4. 4

   Reduce speed to low.

5. 5

   Add flour, 2 tablespoons cornmeal, and the salt; mix until well combined, about 3 minutes.

6. 6

   Halve dough; shape each into a log about 1 1/2 inches in diameter.

7. 7

   Wrap each in plastic, and refrigerate until cold, at least 1 hour.

8. 8

   Preheat oven to 300F.

9. 9

   Place remaining 1/4 cup cornmeal on a sheet of parchment paper.

10. 10

    Roll logs in cornmeal to coat.

11. 11

    Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper.

12. 12

    Bake until pale golden, 30 to 35 minutes.

13. 13

    Cool on sheet on a wire rack.

14. 14

    Cookies can be stored in an airtight container at room temperature up to 1 week.

No additional tips available.