Scotch Shortbread Cookies

By MarieR

Ingredients

• 1/2 pound (2 sticks; 8-ounces) butter softened
• 1 cup confectioner's sugar
• 1 1/2 cups flour, all-purpose sifted
• 1 1/2 cups cornstarch sifted

Details

Servings 1

Preparation

Step 1

Adjust rack to center of oven and preheat to 350 degrees F.

In a large bowl of electric mixer, cream butter until soft; add sugar and beat for a few minutes. On lowest mixer speed gradually add flour and cornstarch, scraping sides of bowl often.
If at anytime, dough is too sticky, freeze or refrigerate briefly.
Turn mixture onto a board or smooth surface and knead until smooth. Use about 1/2 of the dough at a time. Wrap balance in plastic wrap tightly and airtight.
On lightly floured pastry cloth or surface,, with floured rolling pin, roll dough to 1/3 inch thickness. Cut with floured 1 1/2 inch round cutter.
Re-knead scraps and roll and cut. Press with a design onto tops of cookies if desired. Place cookies onto unbuttered cookie sheet 1/2 inch apart. Pierce each cookie 3 times with a fork all the way to the cookie sheet. Repeat til all dough is made into cookies.
Bake about 22 minutes or until barely colored. Do not brown. DO NOT OVERBAKE.
With metal spatula, transfer baked cookies to rack to cool.

Yield: 25-30 cookies.