Parmesan Herb Shortbread Squares

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup stoneground cornmeal
• 1/3 cup finely grated Parmesan cheese
• 2 teaspoons fresh chopped thyme or rosemary
• 2 teaspoons freshly ground black pepper
• 1 teaspoon fine sea salt
• 1 cup (2 sticks) butter (cut into cubes)
• 2/3 cup confectioners’ sugar

Instructions

1. 1

   Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.

2. 2

   Put 1½ cups all-purpose flour, ½ cup stoneground cornmeal, ⅓ cup finely grated Parmesan cheese, 2 teaspoons fresh chopped thyme or rosemary, 2 teaspoons freshly ground black pepper, and 1 teaspoon fine sea salt in a medium bowl. Whisk together to blend.

3. 3

   Put the butter and confectioner's sugar in a food processor work bowl and pulse until blended and creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).

4. 4

   Pat the dough in an even layer in 9-inch round or square tart pan with a removable bottom. It may feel sticky - you can cover the dough with a piece of parchment paper or plastic wrap while your press.

5. 5

   Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently.

6. 6

   Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.