Great Grandma’s Scottish Shortbread

Allow butter to get to room temperature. Cream butter. Add sugar and cornstarch and mix until fully incorporated. Slowly add flour until the mix has formed a ball.

Flatten dough onto a cookie tray until about 1/4″ thick. Pierce dough with a fork. Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.

Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned. Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife. Cool on cookie rack.

These freeze really well. This recipe makes way more than 36 cookies.