Parmesan Herb Shortbread Squares

0 Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.
1 Put [wprm-ingredient text="1½ cups all-purpose flour" uid="0"], [wprm-ingredient text="½ cup stoneground cornmeal" uid="3"], [wprm-ingredient text="⅓ cup finely grated Parmesan cheese" uid="4"], [wprm-ingredient text="2 teaspoons fresh chopped thyme or rosemary" uid="8"], [wprm-ingredient text="2 teaspoons freshly ground black pepper" uid="5"], and [wprm-ingredient text="1 teaspoon fine sea salt" uid="2"] in a medium bowl. Whisk together to blend.
2 Put the butter and confectioner's sugar in a food processor work bowl and pulse until blended and creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
3 Pat the dough in an even layer in 9-inch round or square tart pan with a removable bottom. It may feel sticky - you can cover the dough with a piece of parchment paper or plastic wrap while your press.
4 Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. 
5 Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.