SCOTTISH SHORTBREAD
1 1/2 c. flour
1/2 c. cornstarch
3/4 c. confectioners' sugar
1/2 lb. butter
Cream together butter and sugar. Add flour and cornstarch gradually,
mixing with a wooden spoon. Press the dough into a round cake pan, flute the
edges, and pierce with a fork tip, forming a decorative pattern. Bake in a 350
degree oven for 30 minutes.
When done, cut the shortbread like a wheel, but do not remove from pan
for at least 20 minutes.
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