Cornmeal Shortbread Cookies

1-1/2 C high-gluten bread flour
1/4 C cornstarch
1/2 t salt
1/2 C yellow cornmeal
1 C butter (2 sticks) at room temperature
1/2 C powdered sugar
1 T orange zest
Granulated sugar for top of cookies
In a medium bowl, combine the flour, cornstarch, salt, and cornmeal. With an electric mixer, beat the butter, sugar, and orange zest until smooth. Then add half the dry mixture, mixing slowly until combined. Add the other half and do the same.
Form the dough into a log and refrigerate for a couple of hours. Then remove and let it sit at room temperature for 30 minutes.
On a floured surface, roll the dough to about a quarter-inch thickness. Cut cookies and place on sheets an inch apart. Prick cookies with fork. Cover trays of cookies with plastic wrap and refrigerate for 30 minutes.
Before baking, sprinkle with sugar. Bake until lightly browned, 16 to 18 minutes at 350 F.
Taken from a magazine clipping in 2012. I haven’t tried it yet.