Categories: Beverages, Cookies 
      Yield: 8 servings 
  
      1 c  Plus 2T sugar 
    3/4 lb Sweet butter, room temp 
  3 1/4 c  Sifted all-purpose flour 
    2/3 c  Sifted cornstarch 
  
  1.  In a large bowl, beat 1 cup of the sugar with the butter until light 
  and fluffy. 2. Sift together the flour and cornstarch and gradually mix 
  into the creamed butter. Gather the dough into a ball and flatten into a 
  disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to 
  225F.  Trace a 12-inch circle on a large baking sheet. Pat out the chilled 
  dough to fit the circle, taking care that the top is even and smooth. Score 
  the top of the pastry into 8 equal wedges.  Press decorative designs into 
  the edges, if desired. 4. Bake the shortbread in the upper middle of the 
  oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle 
  with the remaining 2 tablespoons sugar and let cool on the sheet. Break 
  into wedges before serving.