Chip’s Shortbread/Sable Cookie


  • 3 ½ cups AP Flour
  • 1 ½ cup Cornmeal
  • 1 lb. Butter, room temperature
  • 1 ¼ cup Sugar
  • 2 Vanilla Beans, scraped
  • 1 tsp. Salt


In a mixing bowl (kitchen aide), beat:
Butter, Sugar, Salt, Vanilla Beans
Until light and fluffy (4-5 minutes)
On Low Speed add:
Mix until fully incorporated.
Turn out onto a well floured surface, divide into 2 Pieces (each piece fits onto a ½ Sheet Pan)
On a floured piece of parchment paper that fits the sheet pan:
Roll 1 piece of Dough to ¼ to ½ thickness, brush off excess flour, carefully transfer with parchment paper onto sheet pan. Repeat with second piece.
Refrigerate for: Minimum 30 minutes or up to 3 Days
Preheat Oven to 300 degrees
Remove from refrigerator and par bake in preheated oven for 20 minutes
Remove and cut into desired shape
Return to oven and bake for another 20 minutes or until golden/brown and firm to the touch