Pan Shortbread

1. 1

   Mix butter until light and fluffy.

2. 2

   Add sugar and beat again till light and fluffy.

3. 3

   Sift together flour and corn starch.

4. 4

   Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.

5. 5

   Continue to combine flour into mixture until all is gone. Mix well.

6. 6

   Dump dough onto a clean medium sized cookie sheet with sides.

7. 7

   Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.

8. 8

   Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.

9. 9

   Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.

10. 10

    When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.