Chrispy's Lime and Cornmeal Icebox Shortbread

Chrispy's Lime and Cornmeal Icebox Shortbread
from Everyday Food Cookie Edition

• 2 sticks unsalted butter, room temperature
• 1 c confectioners' sugar
• 1 t vanilla extract
• 1/2 t salt
• 2 c all-purpose flour, plus for for rolling
• zest of 2 limes
• 1/4 c cornmeal

1. With an elecric mixer, beat butter, sugar, vanilla, and salt until
   smooth.  With mixer on low speed, add flour, mixing just until a dough forms.  Stir in zest and cornmeal. (or other mix-ins)
2. Divide dough in half; place each half on a piece of lightly floured parchment or waxed paper.  Using the paper so the dough doesn't stick to your fingers, gently roll each half into a 1 1/2 - inch - diameter log.  Dividing evenly, sprinkle logs (to help coating adhere) and pressing in gently.  Wrap logs tightly in the paper, twisting ends to seal; refrigerate until firm, 1 to 1 1/2 hours.  (Can be stored up to 6 months)
3. Preheat oven to 350F.  Unwrap logs; with a serrated knife, cut dough into 3/8 in thick slices (if dough is crumbly leave at room temp, 5-10 min).  Place slices on baking sheets about 1 in apart.
4. Bake, rotating sheets halfway through, until lightly golden around the edges, 15-20 min.  Cool on baking sheets, 1-2 min; transfer cookies to a wire rack to cool completely.

Other mix ins are available at this link

Makes 3 dozen

These were very tasty but the cookies rebelled in the 9th hour and formed paper thin sheets the size of my baking sheet.  I know that once I took my silpat off the sheet it spread less but did not solve the complete problem.

Churchable ate 1/2 dozen for breakfast.