Ingredients

The following ingredients have 12 Servings
  • 2 cups/240 grams all-purpose flour
  • 1/2 cup/57 grams confectioners’ sugar
  • 3/4 teaspoon kosher salt
  • 6 ounces/170 grams unsalted butter (1 1/2 sticks), softened
  • 6 ounces/170 grams unsalted butter (1 1/2 sticks), at room temperature
  • 1 1/2 cups/297 grams granulated sugar
  • 6 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 3/4 cup/168 milliliters buttermilk, at room temperature
  • 2 tablespoons fine white or yellow cornmeal
  • 2 tablespoons all-purpose flour

Instruction

  • Heat oven to 350 degrees.
  • Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.
  • Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.
  • Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.