Enjoy this Michigan recipe, which comes to us from the Granor Kitchen. The Granor Kitchen is made up of a team of chefs who run a farm-to-table dining experience 100 yards from the vegetable fields at Granor Farm. Granor Farm is an organic diverse vegetable and grain farm in Three Oaks, MI. This recipe derived out of an abundance of corn flour they obtained through the processing of their Wapsie Valley polenta.
Ingredients:
- 1 C + 2 tbsp butter, softened
- 1/2 tsp salt
- 1/3 C granulated sugar
- 2 C corn flour (Wapsie Valley or any on hand!)
- 1/2 C corn starch
- 1/4 C granulated sugar, for topping
Method:
Preheat oven to 325F and grease and line a small sheet tray with parchment paper.
In the bowl of a stand mixer, paddle butter until smooth. Add salt and sugar, beat until light and fluffy, no granules of sugar or salt should remain. Sift corn flour and corn starch into the bowl. Paddle until a homogenous dough forms.
Turn dough out onto sheet tray, press into all sides of the tray. Smooth out the surface.
Bake for 20- 25 minutes until edges start to brown slightly. Let shortbread cool for a few minutes, but while warm, sprinkle sugar across the entire surface and slice with a pairing knife to desired shape. Let cool completely before removing cookies from the pan.
Store in an airtight container for up to 5 days.