Scottish Shortbread

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   [i]NOTE:If you don't have superfine sugar, make some by processing regular sugar in the food processor for about 30 seconds.

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   [/i]Oven to 300 degrees F.

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   Position the rack of your oven in the middle of the oven.

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   Line an 8x8 inch baking pan with heavy duty foil, letting it extend over the sides of the pan.

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   Sift the flour, cornstarch and salt together.

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   Pour into a food processor or your mixer along with the half-cup of sugar.

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   Mix briefly.

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   Add the butter and vanilla.

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   Mix or pulse the food processor several times just until the dough begins to come together- don't overprocess.

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    This will probably take 1-2 minutes.

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    Spread and gently press the dough into your pan.

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    Do not pack the dough down hard!

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    This is very important.

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    Just as gently as you can to get it evenly into the pan.

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    Bake the shortbread for about 1 hour 10 minutes, or until it just starts to turn golden.

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    If it doesn't look done, add another 10 minutes to the time.

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    When it comes out of the oven, sprinkle the remaining 2 tbl sugar over top.

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    Cut into 12 squares, then let cool completely before removing from the pan.

No additional tips available.