Old Fashion Sugar Shortbreads

I don't know about you, but I love butter cookies.  Actually, I love anything with butter.  You just can't beat the rich smell and taste of butter. These short-breads are as good as it gets when it comes to buttery shortbread cookies.  This recipe is traditional and nothing fancy, but they sure taste fancy.  I love the crunch and texture from the sugar topping. You just need a cup of English Tea.

Old Fashion Sugar Shortbread

Makes about 24 short-breads depending on how big you cut them.

2 cups all purpose flour
1/2 cup corn starch
1/2 cup sugar, plus extra for sprinkling on top
1 cup unsalted butter, melted and cooled

pinch salt

Preheat oven to 350 degrees. Line the bottom of a 8 x 8 or 9 x 9  inch baking pan with aluminum foil or parchment paper.  Make sure you have 2 inches hanging from two sides of the pan, to pull out short-breads once they are completely cool in pan.   

Whisk the flour, corn starch, salt and sugar. Pour in the cooled melted butter and mix with a wooden spoon. Add a little more cornstarch if needed to have a stiff dough, similar to play dough.  Press evenly and firmly into prepared pan. 

Bake for 45 minutes or until the shortbread is golden. Cut immediately into bars while shortbread is hot and sprinkle with lots of extra sugar while they are still hot.  Let cool completely before removing from pan.