Scottish Shortbread
The Junior League of Evansville, IN
The Midwestern Junior League Cookbook
1-1/2 cups soft butter (do not use margarine)
1-1/4 cups confectioners’ sugar
3-1/2 cups flour
1/2 cup cornstarch
Cream butter with sugar until light and fluffy. Sift flour with cornstarch and cut into butter until it resembles coarse meal. Mix as you would for pastry, adding just enough of the flour mixture to make a dough that can be gathered into a soft ball.
Knead on a lightly floured board for 1-2 minutes, or until smooth. Do not knead too long or dough will become greasy and the shortbread will be tough.
Divide dough in half. Press into 2 unbuttered 8-inch layer-cake pans. Using the back of a wooden spoon, press round indentations into the dough and prick entire surface with tines of a fork.
Bake at 350° for 45 minutes to 1 hour, or until an even pale brown. Do not overbake.
Yield: 2 8-inch Cakes
Notes:
Halved this recipe with great success
Added some lime zest and Thai basil flowers for flavor
Took this out of the oven at about 35 minutes, and found it nearly over baked in the pan while cooling