Scotch-Irish Shortbread

1. 1

   Soften butter to room temperature.

2. 2

   Cream butter and sugar with electric mixer until fluffy.

3. 3

   Sift cornstarch and flour 3 times. By hand, mix small amounts of triple sifted flour mixture to the creamed butter mixture.

4. 4

   Mixture will be stiff.

5. 5

   Pat into 9 x 13-inch ungreased pan.

6. 6

   Poke mixture randomly with a fork dipped in flour.

7. 7

   Bake in preheated 325u00b0 oven for 30 minutes, then reduce oven heat to 300u00b0 and bake additional 10 to 20 minutes until barely golden.

8. 8

   Cut into small squares but do not remove from pan until completely cooled.

9. 9

   Store in airtight container.

10. 10

    Keeps well up to 10 days.

11. 11

    Also freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.