Servings: 30

1 C unsalted butter 1 C unsalted butter
½ C sugar ½ C sugar
1 tsp vanilla 1 tsp vanilla
2 C unbleached all-purpose flour 2 C unbleached all-purpose flour
¼ C cornstarch ¼ C cornstarch
⅛ tsp kosher salt (omit if using salted butter) ⅛ tsp kosher salt (omit if using salted butter)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2 to 3 minutes. Stir in vanilla.
Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
Turn dough onto a lightly floured surface; knead lightly 8 to 10 times.
Press dough into an un-greased 11×7 or 9×9 pan
Prick dough at 1" intervals with a fork, and score (cut) into 2½x1" bars. Cover and chill for at least 2 hours
Make sure to chill, this will firm the butterfat back up and provide that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all-natural sugar or sanding sugar before baking
Bake at 325° F (162° C) for 35 minutes, until set and lightly browned. Do not over bake! Cookies should be just lightly golden at the edges, baking too long will make them dry.
Cool in a pan on a wire rack for 5 minutes; cut the shortbread into bars using previously scored lines. Cool completely before removing from the pan. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months. This recipe easily doubles!