Another Delightful Version
of Shortbread Cookies

These tender, irresistible shortbread cookies are made with:

Unsalted Butter, room temp.	16 Tbsp
Seeds of 1 vanilla bean
Salt	¼ tsp
Sugar	½ cup
All purpose flour	1½ cups
Cornstarch	¼ cup
Yellow cornmeal	½ cup

Preheat your oven to 350 degrees Fahrenheit and line two 8-inch baking pans with parchment paper. Lightly grease sides of baking pan for easy un-molding.

Cream butter with vanilla bean seeds, salt, and sugar. Combine flour, cornstarch, and cornmeal and add to the creamed butter in 3 installments.

Divide dough in half. Press each half tightly and evenly in the prepared baking pans. Score each round into wedges

Bake for about 15 – 20 minutes until edges just start to brown. Reduce oven to 325 degrees Fahrenheit, and continue baking for another 10 minutes or so.

Re-cut shortbread wedges immediately after they are done baking. Then allow them to cool completely in baking pans before serving or trying to remove them.

These shortbreads are great on their own, or as a side treat with a scoop of your favorite ice cream. This dough is also perfect for freezing. Use stone-ground cornmeal for an even better texture.

Other Easy Recipes for Shortbread Cookies