Shortbread Or Petticoat Tails

• 4 ounces, weight Butter, Room Temperature
• 1/4 cups Sugar
• 2 Tablespoons Confectioners Sugar
• 1/8 teaspoons Salt
• 1 Tablespoon Cornstarch
• 1-1/2 cup All-purpose Flour

1. 1. Preheat oven to 300u0b0F. 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. 2. Sieve the cornstarch and flour together. Add to the butter mixture and combine to form a soft dough.
3. 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. 4. Replace the sides of the springform pan. Bake in a 300u0b0F oven for 20 minutes. Reduce the heat to 275u0b0F and bake for another 15 minutes.
5. 5. Sprinkle with the reserved sugar and allow to cool completely. Cut into 8 triangles to serve.
6. This is a favorite recipe from my Irish childhood.

weight butter, ubc, confectioners sugar, salt, cornstarch, allpurpose

Taken from tastykitchen.com/recipes/desserts/shortbread-or-petticoat-tails/ (may not work)