From “The Feast Nearby” by Robin Mather (Ten Speed Press).
Ingredients:
1 cup (2 sticks) salted butter, at room temperature 1/2 cup superfine sugar (see Note below) 2 cups all-purpose flour, plus more for the work surface 1/2 cup coarse cornmeal 1/4 cup crystallized ginger, very finely chopped
Preparation:
Preheat the oven to 325°F.
Beat the butter and sugar in a stand mixer on medium speed for 10 minutes, no less. It should be very white.
Mix in the flour, cornmeal, and ginger with a rubber spatula. Transfer to a flour-dusted work surface, lightly knead the dough, and pat it into a square or rectangle to a thickness of 1/4 to 1/2 inch. Transfer to a baking sheet. Score the dough with a sharp knife into 12 pieces and prick each piece several times with the tines of a fork.
Bake for 15 to 20 minutes, or until lightly golden. Remove from the oven and cut the shortbread into pieces, following the score marks. Allow to cool fully before serving. The shortbread will keep in a tightly lidded container for up to 2 weeks.