1 cup unsalted butter, softened
3/4 cup confectioners' sugar
grated zest of 1 orange
1 tsp vanilla extract
1 and 3/4 cups all-purpose flour
6 tbsps coarse cornmeal
1/2 tsp salt
1. Preheat the oven to 300 F. Butter one 10-inch cake pan and line them with parchment paper. Beat the butter and sugar until creamy and smooth about 2 minutes. Add the orange zest and vanilla and beat well. Beat in the flour, cornmeal and salt until well combined.
2. Press the dough into the pan in an even layer. With a knife score the dough in into 12 wedges. Prick the shortbread with a fork and bake until pale golden all over about 25 minutes. Let the shortbread cool in the pans for 20 minutes, then cut along the score lines and transfer the wedges to a wire rack to cool completely.
from this book