Scotch-Irish Shortbread - cooking recipe

Ingredients

1 lb. softened butter
1 c. white granulated sugar
1 c. cornstarch
3 c. flour

Preparation

Soften butter to room temperature.
Cream butter and sugar with electric mixer until fluffy.
Sift cornstarch and flour 3 times. By hand, mix small amounts of triple sifted flour mixture to the creamed butter mixture.
Mixture will be stiff.
Pat into 9 x 13-inch ungreased pan.
Poke mixture randomly with a fork dipped in flour.
Bake in preheated 325\u00b0 oven for 30 minutes, then reduce oven heat to 300\u00b0 and bake additional 10 to 20 minutes until barely golden.
Cut into small squares but do not remove from pan until completely cooled.
Store in airtight container.
Keeps well up to 10 days.
Also freezes well.