Scottish Shortbread

1. 1

   Place softened butter in a large mixing bowl.

2. 2

   Beat at medium speed with an electric mixer until creamy.

3. 3

   Gradually add sugar, beating well.

4. 4

   Stir in vanilla extract.

5. 5

   Combine flour and cornstarch; gradually add to butter mixture, beating at lowest speed after each addition.

6. 6

   Press into a 15 x 10 x 1-inch jellyroll pan.

7. 7

   Bake at 350u00b0 for 15 minutes.

8. 8

   Reduce heat to 325u00b0 and bake 20 additional minutes or until top is lightly browned. Cool in pan 5 minutes on a wire rack; cut shortbread into 1 inch squares.

9. 9

   Store in an airtight container

10. 10

    at room temperature up to 1 week or freeze up to 3 months.

No additional tips available.