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Hambelton Hall's Scottish Shortbread

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      Title: HAMBELTON HALL'S SCOTTISH SHORTBREAD
 Categories: Beverages, Cookies
      Yield: 8 Servings
 
      1 c  Plus 2T sugar
    3/4 lb Sweet butter, room temp
  3 1/4 c  Sifted all-purpose flour
    2/3 c  Sifted cornstarch
 
  1.  In a large bowl, beat 1 cup of the sugar with the butter until
  light and fluffy. 2. Sift together the flour and cornstarch and
  gradually mix into the creamed butter. Gather the dough into a ball
  and flatten into a disk. Wrap in waxed paper and refrigerate for 1
  hour. 3. Preheat oven to 225F. Trace a 12-inch circle on a large
  baking sheet. Pat out the chilled dough to fit the circle, taking
  care that the top is even and smooth. Score the top of the pastry
  into 8 equal wedges. Press decorative designs into the edges, if
  desired. 4. Bake the shortbread in the upper middle of the oven for
  35 minutes; do not allow to color. Remove from the oven, sprinkle
  with the remaining 2 tablespoons sugar and let cool on the sheet.
  Break into wedges before serving.
 
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