Scottish Shortbread



In a mixing bowl, stir together flour, cornstarch, and the sugar. Rub in butter with your fingers until mixture is very crumbly and no large particles remain. With your hands, gather mixture into a ball; place in an ungreased 8 or 9-inch round baking pan with a removable bottom, or in a 9-inch spring-form pan. Firmly press out dough into an even layer.

With the tines of a fork, make impressions around edge of dough; then prick surface evenly. Bake in a 325 degree oven for about 40 minutes or until pale golden brown. Remove from oven and, while hot, cut with a sharp knife into 8 to 12 wedges. Sprinkle with about 1 tablespoon sugar. Let cool completely; then remove sides of pan and lift out cookies. Store airtight. Makes 8 to 12.