Cornmeal Shortbread

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 3/4 cup butter, softened
• 2/3 cup sifted powdered sugar
• 3/4 teaspoon vanilla
• Dash of salt
• Optional powdered sugar

Instructions:

Grease a 9-inch fluted tart pan or a shortbread mold. Stir together the flour and cornmeal. In another bowl, beat butter, sugar, vanilla, and salt on medium high until combined. Add the flour mix and beat. Put the dough into the pan and score into 12 wedges. Prick each piece with a fork three times, all the way through. (If you're using a shortbread mold, don't do this step.) Bake at 325º F for 25-30 minutes. Cool in the pan on a rack for 5 minutes.