Scottish Shortbread

Ingredients

• 1 lb butter softened
• 1 c sugar
• 2 tsp vanilla extract
• 3 c all-purpose flour
• 12 c cornstarch

Directions

1. Place softened butter in a large mixing bowl
2. Beat at medium speed with an electric mixer until creamy
3. Gradually add sugar beating well
4. Stir in vanilla extract
5. Combine flour and cornstarch gradually add to butter mixture beating at lowest speed after each addition
6. Press into a 15 x 10 x 1-inch jellyroll pan
7. Bake at 350 for 15 minutes
8. Reduce heat to 325 and bake 20 additional minutes or until top is lightly browned Cool in pan 5 minutes on a wire rack cut shortbread into 1 inch squares
9. Store in an airtight container
10. at room temperature up to 1 week or freeze up to 3 months
11. Yield 12 12 dozen