---------- Recipe via Meal-Master (tm) v8.05
  Categories: Scot/irish, Cookies
       Yield: 30 Pieces
       4 c  Flour; all-purpose
   1 1/2 c  Cornstarch
       1 c  Granulated sugar
       4    Sticks butter
            Extra sugar to sprinkle on
            .  top
   Sift the flour, cornflour and sugar into a mixing bowl. Cut the butter into
   the dry ingredients, then rub the butter in with your fingertips. Mix
   together well. You can also do this in a food processor, or in a tabletop
   food mixer.
   Press the shortbread mixture into the tin. Prick the shortbread at even
   intervals with a fork, and bake in a preheated low oven (150øC/300øF/gas 2)
   for about 1 hour, till the shortbread is a pale golden colour.
   Take the tin out of the oven and dust the shortbread liberally with sugar,
   shaking it evenly over the surface. The sugar will stick to the hot
   shortbread. Cut the shortbread into squares or rectangle shapes, and cool
   on a wire rack. Store in an airtight tin. “Lady MacDonald’s Scotland: The
   Best of Scottish Food & Drink”
   :      by   Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
   London ISBN = 0-8212-1809-3
   Scanned and formatted for you by  The WEE Scot  --  pol Mac Griogair
   From: Paul Macgregor                  Date: 06-15-96