Scotch Shortbread

• 1 cup plus 2 T sugar
• 3/4 lb unsalted butter or 3 sticks margarine at room temperature
• 3 1/4 cups flour
• 2/3 cup sifted cornstarch

In a large bowl, beat one cup of the sugar with the butter until light and fluffy. Sift together flour and cornstarch and gradually mix into the creamed butter. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate for one hour.

Preheat the oven to 225°. 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 into equal wedges. Press decorative designs into the edges if desired. Bake the shortbread in the upper middle of the oven for 35 minutes; do not allow to color. Remove from oven, sprinkle with 2 T of sugar and let cool on the sheet. Break into wedges beore serving.