The secret to these shortbread-style cookies is the “crunch” from a little cornmeal. The dough is flavored with orange zest, and the orange juice-kissed dipping glaze makes them super easy to decorate.
1 cup butter, softened
1/2 cup granulated sugar
Zest of 2 oranges
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup plain coarsely ground yellow cornmeal
3 cups powdered sugar
1/4 cup fresh orange juice
Yellow sanding sugar
Beat butter and sugar at medium speed with an electric mixer until creamy. Beat in orange zest and vanilla.
Combine flour and cornmeal. Gradually add to butter mixture and beat until well combined. Shape dough into 2 discs, wrap in plastic, and refrigerate 1 hour.
Roll dough on a lightly floured surface to 1/4-inch thickness. Use star-shaped cookie cutters to cut dough into cookies (I used 3-inch and 1 1/4-inch cutters). Place 1 inch apart onto parchment paper-lined baking sheets. Refrigerate 1 hour.
Preheat oven to 325°F. Bake cookies, in batches, 18 to 20 minutes or until cookies are set. Remove to wire racks to cool completely.
Whisk together powdered sugar and orange juice. Pour into a shallow dish. Dip cookies in glaze and place on wire racks. Sprinkle with sanding sugar while glaze is still wet. Let stand until glaze is dry.