Shortbread or Petticoat Tails

1. Preheat oven to 300ºF. Cream butter, sugars and salt together using an electric mixer until light and fluffy, reserving 1 tablespoon of sugar to sprinkle over baked shortbread.
2. Sieve the cornstarch and flour together. Add to the butter mixture and combine to form a soft dough.
3. Press into a 7-inch round springform pan. Remove the sides of the pan and use a rolling pin to lightly press the top surface of the dough flat. Use a fork to impress the outer edge of the dough. Prick the surface in evenly spaced circles using a toothpick. Using a knife, indent the dough in 8 equal triangular sections.
4. Replace the sides of the springform pan. Bake in a 300ºF oven for 20 minutes. Reduce the heat to 275ºF and bake for another 15 minutes.
5. Sprinkle with the reserved sugar and allow to cool completely. Cut into 8 triangles to serve.

This is a favorite recipe from my Irish childhood.