Family Style Food

1 Preheat oven to 325 (160 C) degrees.
2 Sift both flours and the salt over a medium bowl. Use a whisk to stir in the cornmeal, cheese and pepper.
3 Pulse the butter and confectioners’ sugar in a food processor until creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
4 Pat the dough in an even layer into a 9-inch square or round tart pan with a removable bottom.
5 Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. Stir together the granulated sugar and lemon zest and sprinkle over the top of the shortbread as soon as it comes out of the oven.
6 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.