Orange Cornmeal Shortbread

Preparation

1. Step 1

   Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and zest. Beat well, scraping the sides of the bowl as necessary. With the mixer on low speed, mix in the flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form the dough into 2 logs about 1 1/2 inches in diameter; wrap in plastic, and chill at least 1 hour.

   Step 2

   Preheat the oven to 300°F. Place the remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove the plastic from the chilled dough; roll the logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.