Shortbread - cooking recipe

Ingredients

1 1/3 cups unsalted butter, at room temperature
3/4 cup powdered sugar, sifted, plus extra for dusting
3/4 cup all-purpose flour, sifted
3/4 cup cornstarch, sifted

Preparation

Preheat oven to 350\u00b0F. Line 2 baking sheets with parchment paper.
Using a pencil, draw a 7 inch diameter circle on each piece parchment paper, then turn paper over so pencil marking faces down.
Using an electric mixer, beat butter and powdered sugar in a medium bowl until light and creamy. Gradually add flour and cornstarch. Turn out on to a floured surface and knead until dough is smooth.
Divide dough into 2 portions. Using marked circle as a guide, shape each portion on a prepared baking sheet.
Smooth surface with a palette knife. Using fingers, crimp edges, then prick surface with a fork. Using a sharp knife, score 8 wedges on each disc. Bake for 10 mins.
Reduce oven temperature to 300\u00b0F.
Bake shortbread for another 40 mins, or until light golden. Cool for 10 mins on baking sheets. Transfer to a wire rack to cool completely.
Using scoring as a guide, cut into wedges. Serve dusted with extra powdered sugar.