Kittencal'S Buttery Flaky Shortbread Pan Cookies

• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 1 cup cold butter, cut into pieces (make certain that butter is very cold, place in freezer for about 5-8 minutes)
• 1 cup red and green maraschino cherries, chopped or 1 cup chopped dried cranberries
• powdered sugar, for dusting (optional)

1. Set oven to 325u0b0F (set oven rack to second-lowest position).
2. Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
3. In a food processor blend the first 4 dry ingredients.
4. Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
5. Mix in the chopped maraschino cherries or cranberries.
6. Divide the mixture evenly between the two pans, then press the dough in firmly.
7. Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
8. Cool the baked dough in pans for 10 minutes.
9. While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
10. Using a spatula transfer to a plate.
11. Sprinkle lightly with powdered sugar if desired.
12. Delicious!

flour, sugar, cornstarch, salt, cold butter, red and, powdered sugar

Taken from www.food.com/recipe/kittencals-buttery-flaky-shortbread-pan-cookies-147093 (may not work)