Lemon Cornmeal Shortbread Bars

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Fine Cooking


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1 tsp. pure vanilla extract

1/2 tsp. table salt

7 oz. (1-3/4 cups) confectioners’ sugar

9 oz. (2 cups) unbleached all-purpose flour

1 Tbs. finely grated lemon zest (I use a Microplane-style zester)

3/4 lb. (1-1/2 cups) unsalted butter, softened at room temperature; more for the  pan

5 oz. (1 cup) finely ground yellow cornmeal (I  use Quaker)

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