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IRISH SHORTBREADS
Makes: 32
1/2 pound unsalted
butter at room temperature
3/4 cup confectioners sugar
2 cups flour
1/2 cup cornstarch
1 teaspoon vanilla extract
1 tablespoon
granulated sugar
Preheat oven
to 325 degrees.
In the bowl of an electric mixer, cream butter. Gradually
beat in the sugar, flour, cornstarch and vanilla.
Knead well and divide
dough into 2 equal portions.
Press into 2 ungreased 8-inch round cake pans.
Bake 30 minutes or until golden.
Remove from oven, sprinkle the top
with sugar.
Cut into pie-shaped wedges. Store in airtight
containers.
