Brown Sugar-Cornmeal Shortbread Cookies
Preheat oven to 300°F. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth.Advertisement
Reduce speed to low and gradually add flour mixture, beating just until combined. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin. Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup. Flatten tops with your fingers.
Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in tin 5 minutes. Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of tin. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 1 week.)