By the way, to make cornmeal shortbreads, I substitute 1/4 to 1/4 of the flour with yellow cornmeal and proceed as usual with the recipe. it works particualrly well for the Cilantro & Sun-dried tomato shortbreads/biscuits/cookies/whatever because the combo of cornmeal with those flavors is one you're used to. I then roll the refrgerated log in course cornmeal before cutting for a little extra crunch.

I don't have that specific recipe written down but I'll make some soon and write down the proortions I use and the cooking time.

Before I can do that though, I have some Ricotta cheese i muust use up so I'm going to make a variation on the Kraft Kitchens Cheese Blintz Casserole. Their version never comes out as it was pictured on the Calendar where I saw it. I had to fiddle with it to get it right and of course, I fiddle with it every time I make it! It comes out like what we NYCers used to call 'Jewish Cheesecake" which is to say it has a top and bottom crust and the inside is drier and less sweet than NYC style Cheesecake.

Here's a link to their recipe:
(but keep in mind, it won't look like that unless you mess with it a bit)
Cheese Blintz Casserole