I don't know if it's possible to truly dislike any cookie but there definitely are two schools of thought. The soft and chewy cookie lovers versus the crunchy cookie lovers. I am completely in the second group. Not even thin and crispy but, rather, thick and crunchy. And that means shortbread. Wonderfully, buttery, thick, crumbly, sweet but not too sweet shortbread!
1 1/2 Sticks unsalted butter, at room temperature
1/2 Cup sugar
1 Teaspoon vanilla
Zest of 1 lemon
1 Cup all purpose flour
3/4 Cup cornmeal
1/2 Teaspoon salt
Roll the dough out on a sheet of parchment paper, cut with your favorite cutter but leave the cookie in place and simply peel the dough away from the sides. You can keep the cookies pretty close together because this dough will not spread. Place the parchment paper on a baking pan and bake in a pre-heated 350 degree oven for approximately 20 minutes. The cookie edges will only be barely browned and the cookie itself will still be soft. Remove from the oven and let rest on the baking sheet for a few minutes until the cookies harden a bit. Then transfer them to a wire rack to finish cooling. I used a 2 1/2" round cutter and got 18 cookies.