Scottish Shortbread

Ingredients

• 1 cup (two sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cornstarch

Directions

1. Preheat oven to 300°F (150°C). Line an 8-inch (20 cm) square baking pan with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Sift together flour, salt, and cornstarch. Gradually add to butter mixture, stirring until fully blended.
3. Press dough evenly into baking pan. Score the top of the shortbread in a checkerboard pattern. Prick each square with a fork.
4. Bake in preheated oven for 30 minutes, or until lightly browned. Cool in pan on a wire rack for 10 minutes. Cut into squares and serve.

Interesting Facts

• Shortbread is believed to have originated in Scotland during the 12th century.
• The name "shortbread" comes from the crumbly texture of the cookie, which is caused by the high ratio of fat (shortening) to flour.
• Shortbread is traditionally served during the holidays, especially during Christmas.