Lime Cornmeal Shortbread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 3/4 cup all-purpose flour
• 1/2 cup stone-ground yellow cornmeal
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon finely grated lime zest
• 3/4 cup cold unsalted butter, cut into 1/2 inch cubes
• 1/2 teaspoon vanilla extract
• 2 teaspoons coarse sugar, for sprinkling

Recipe

• 1 position oven rack in the center of oven; preheat to 300°; have a 9-inch fluted tart pan with a removable bottom at hand.
• 2 add the flour, cornmeal, cornstarch, and salt to the bowl of a food processor; pulse until blended.
• 3 add in the sugar and lime zest; process for a few seconds, until blended.
• 4 scatter the butter cubes over the flour mixture; pulse 6 or 7 times.
• 5 add in the vanilla extract; then process for 6 seconds, or until the crumbs are fine and powdery.
• 6 process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
• 7 press the crumbs evenly and firmly into the tart pan.
• 8 press the back of the tines of a fork all over the edges of the pan, and sprinkle the shortbread with the coarse sugar.
• 9 bake for 45-50 minutes, until it is just barely colored around the edges; don’t let it brown.
• 10 place the pan on a wire rack; cool for 15 minutes.
• 11 remove the rim of the pan, and cut the round into 16 wedges while it is still very warm.
• 12 transfer the triangles to the wire rack and cool completely.