Orange Cornmeal Shortbread

1. 1

   Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes.

2. 2

   Add the vanilla and zest.

3. 3

   Beat well, scraping the sides of the bowl as necessary.

4. 4

   With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes.

5. 5

   Form the dough into 2 logs about 1 1/2 inches in diameter; wrap in plastic, and chill at least 1 hour.

6. 6

   Preheat the oven to 300F.

7. 7

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

8. 8

   Remove the plastic from the chilled dough; roll the logs in cornmeal to coat.

9. 9

   Slice into 1/4-inch rounds.

10. 10

    Place on a baking sheet about 1 inch apart.

11. 11

    Bake until pale golden all over, 25 to 30 minutes.

12. 12

    Cool on a wire rack.

13. 13

    Dust with sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.