Citrus Cornmeal Shortbread

Directions

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.