Dorie Greenspan is a baking genius.
I would say a "master baker" but the pun distracts from her enviable prowess as a manipulator of flour, sugar, butter, and salt. I received her book Baking as a wedding gift and it's been a second Bible ever since.
I was initially tempted to make her chocolate cloud cookies, but was in the mood for a biscuit that would pair well with tea. These flaky, mildly sweet vanilla cornmeal shortbread are the perfect nibble with a cuppa Irish breakfast.
The recipe below (only slightly modified) is that of Dorie Greenspan.
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup yellow cornmeal
2/3 cup sugar
2 sticks (8 ounces) unsalted, room temperature butter
1 teaspoon of pure vanilla extract
1. In a medium size bowl, sift together the flour, cornstarch, and salt. Whisk in the cornmeal, and set the mixture aside.
2. Add sugar, butter ,and extract to the bowl of a stand mixer or other large bowl, the bowl and, using either your stand mixers paddle attachment or whisk, or a hand mixer, beat on medium speed until the mixture is very smooth (about 3 minutes).
3. Reduce the mixer to low speed and add the dry ingredients, mixing only until the flour streaks have disappeared into the dough (do not over-mix).
4. Using a rubber spatula, transfer the dough (which will be soft and sticky) into a gallon-size zipper-lock plastic bag.