This is from the new Joy of Cooking, making use of the suggestion to substitute 1/3 cup of flour with cornstarch.
Scottish Shortbread
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1/4 cup powdered sugar
1 1/2 tablespoons sugar
1/4 teaspoon salt
1+ cups all-purpose flour (see directions)
1/3 cup cornstarch
Preheat oven to 300 degrees F.
Beat butter, sugars, and salt on medium speed until very fluffy and well blended. Put 1/3 cup cornstarch in a 1/2 cup measure, and add enough flour to make an even 1/2 cup. Combine with 1 cup flour. Gradually sift flour and cornstarch over the top of the butter mixture while stirring.
LIGHTLY (mix, but don't develop gluten) knead until well-blended and smooth. If mixture is too dry, add just enough drops of water to hold the particles together.
Firmly press dough into an 8x8" pan or rectangular shortbread mold to form a smooth, even layer. If baking in a pan, pierce dough deeply with a fork in a decorative pattern.
Bake until shortbread is faintly tinged with pale gold and just slightly darker around the edges, about 45-50 minutes. Place pan on a rack, and cool until just barely warm. Cut almost through to form bars. Let stand until completely cool. Gently retrace the cuts and separate into bars.
Makes 16 2x2" bars.
Scottish Shortbread
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1/4 cup powdered sugar
1 1/2 tablespoons sugar
1/4 teaspoon salt
1+ cups all-purpose flour (see directions)
1/3 cup cornstarch
Preheat oven to 300 degrees F.
Beat butter, sugars, and salt on medium speed until very fluffy and well blended. Put 1/3 cup cornstarch in a 1/2 cup measure, and add enough flour to make an even 1/2 cup. Combine with 1 cup flour. Gradually sift flour and cornstarch over the top of the butter mixture while stirring.
LIGHTLY (mix, but don't develop gluten) knead until well-blended and smooth. If mixture is too dry, add just enough drops of water to hold the particles together.
Firmly press dough into an 8x8" pan or rectangular shortbread mold to form a smooth, even layer. If baking in a pan, pierce dough deeply with a fork in a decorative pattern.
Bake until shortbread is faintly tinged with pale gold and just slightly darker around the edges, about 45-50 minutes. Place pan on a rack, and cool until just barely warm. Cut almost through to form bars. Let stand until completely cool. Gently retrace the cuts and separate into bars.
Makes 16 2x2" bars.