Scottish Shortbread

Directions

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 350° for 15 minutes.
8. 8
   Reduce heat to 325° 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.
11. 11
    Yield: 12 1/2 dozen.