1. Mix butter until light and fluffy. 2. Add sugar and beat again till light and fluffy. 3. Sift together flour and corn starch. 4. Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup. 5. Continue to combine flour into mixture until all is gone. Mix well. 6. Dump dough onto a clean medium sized cookie sheet with sides. 7. Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough. 8. Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle. 9. Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown. 10. When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles. ---------------------------------------------------------------------------
Nutrition
Ingredients
