Cornmeal Sables is an American sables are reminiscent of rolled shortbread or thick sugar cookies. New World ingredient not only accentuates the sandy texture with its slight graininess, but it rounds out the buttery flavor with its gentle, mellow taste. 

Ingredients 

1 cup (2 sticks) cold unsalted butter, cut into

chunks

2 cups all-purpose white flour

3/4 cup yellow or white cornmeal

3/4 cup powdered sugar

3 large egg yolks

11/2 tablespoons milk

11/2 teaspoons vanilla extract

1/2 cup sugar

1/8 teaspoon salt

Method

In a food processor, combine the butter, flour, cornmeal, and powdered sugar. Process in on/off pulses until the mixture is the consistency of fine crumbs. Turn out the mixture into a large bowl. (Alternatively, in a large bowl, thoroughly stir together the butter, flour, cornmeal, and powdered sugar. 

Using forks, a pastry blender, or your fingertips, cut in the butter until the mixture is the consistency of fine crumbs.) In a small bowl, beat together the egg yolks, milk, vanilla, sugar, and salt until well blended. Stir, then knead, the egg-yolk mixture into the flour mixture to form a smooth dough. If the dough is too dry, knead in a little water.

Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion a generous ‹/• inch thick; check the underside of the dough and smooth out any wrinkles that form. 

Stack the rolled portions (paper still attached) on a baking sheet. Freeze for 30 minutes, or until chilled and slightly firm. (The dough may be frozen for up to 24 hours; let thaw slightly before using.)

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.

Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. 

Using a fluted, scalloped, or plain round 2-inch cutter, cut out the cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 inch apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.

While the cookies are still slightly chilled, bake, one sheet at a time, in the upper third of the oven for 12 to 16 minutes, or until barely colored on top and just slightly darker at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 2 weeks or freeze for up to 1 month.