Scotch-Irish Shortbread

Directions

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 325° oven for 30 minutes, then reduce oven heat to 300° 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.