Pan Shortbread

Pan Shortbread

Ingredients:
butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated

Directions:
Mix butter until light and fluffy.
Add sugar and beat again till light and fluffy.
Sift together flour and corn starch.
Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
Continue to combine flour into mixture until all is gone.
Mix well.
Dump dough onto a clean medium sized cookie sheet with sides.
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.
Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
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.
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.