Scottish Shortbread Cookies

• 1 cups all-purpose flour
• 2 sticks (½ pound) butter
• 1 ½ cups sugar
• 1 tablespoon vanilla
• Pinch fine sea salt
• ⅓ cup corn starch
• Sanding or finishing sugar, optional

1. Using an electric mixer beat the butter and sugar together until light and fluffy,
2. Mix in the salt and vanilla.
3. Place the flour, salt, and cornstarch in a bowl and whisk together.
4. Add the flour to the butter and mix until combined. Do not over mix or you will activate the gluten. This will make them tough.
5. Wrap dough in plastic and chill in the refrigerator for at least 4 hours.
6. Set the oven to 325 degrees.
7. When the dough is chilled, remove and roll out in a rectangle shape. Cut into narrow rectangles or cut out into shapes. Using a fork prick them in a pattern
8. Sprinkle it with sugar and place on a lined sheet pan.
9. Bake for 30 minutes.
10. Remove from the oven and let cool before removing from the pan.

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