Scottish Shortbread - cooking recipe

Ingredients

1 lb. butter, softened
1 c. sugar
2 tsp. vanilla extract
3 c. all-purpose flour
1/2 c. cornstarch

Preparation

Place softened butter in a large mixing bowl.
Beat at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Stir in vanilla extract.
Combine flour and cornstarch; gradually add to butter mixture, beating at lowest speed after each addition.
Press into a 15 x 10 x 1-inch jellyroll pan.
Bake at 350\u00b0 for 15 minutes.
Reduce heat to 325\u00b0 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.
Store in an airtight container
at room temperature up to 1 week or freeze up to 3 months.
Yield: 12 1/2 dozen.