Shortbread with cornmeal

I have become addicted to shortbread to the point where I often find myself thinking that a cup of tea just isn't enjoyable without a piece. When I made this batch I decided to substitute cornmeal for cornstarch - I think I mistakenly thought I was out of cornstarch.

That substitution is not something I would recommend. The shortbread tasted like someone had mixed cigarette ash into it and had a sandy texture when eaten. However after sitting for several days the ash taste seemed to go away, reinforcing my preference that a batch of shortbread should sit a few days before being eaten.