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IRISH SHORTBREAD
1/2 pound butter at
room temperature
1/2 cup confectioner's sugar
2 cups flour
1/2 cup
cornstarch
Cream butter. Gradually beat in the sugar. Beat in flour and
cornstarch in small portions.
Knead well and divide dough into 2 equal
portions. Press into 2 ungreased 8-inch round cake pans.
Bake 45 minutes or
until golden.
Remove from oven, sprinkle lightly with sugar; cut into
pie-shaped wedges. Store in airtight containers.
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