Real Scottish Shortbread (better than Walker's)

[Big Horn Posse]

I make this at least once a week as it is my son, Brandon's favourite! I use this recipe for my Christmas cookies also as it is a more dense and flavourful cookie than sugar cookies.

INGREDIENTS
2 cups butter, softened
1 cup white sugar
4 cups all-purpose flour
2 teaspoons cornstarch

DIRECTIONS
Preheat oven to 325 degrees F (170 degrees C).
Cream softened butter thoroughly. ( If using margarine, add four drops of butter flavoring.) Slowly add sugar.
Sift flour and corn starch before adding. Mix well. Press into an ungreased jelly roll pan 11 x 15 x 1 1/2 inches.
Bake 30 minutes or until very light brown. Score and cut while warm.