Pan Shortbread - cooking recipe

Ingredients

2 cups butter (no substitutes)
1 cup white sugar
2 teaspoons cornstarch
4 cups all-purpose white flour
1/4 cup white sugar (or less to sprinkle over the top)

Preparation

Mix butter until light and fluffy.
Add sugar and beat again till light and fluffy.
Sift together flour and corn starch.
Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
Continue to combine flour into mixture until all is gone. Mix well.
Dump dough onto a clean medium sized cookie sheet with sides.
Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.