Scotch Shortbread (Petticoat Tail)

Step 1: In a bowl, combine flour, cornstarch, 1/4 cup of the sugar, and butter. With your fingers, rub mixture together until it is very crumbly and no large particles remain. Then press into a firm lump with your hands.

Step 2: Place dough (it is crumbly) in a 8 or 9-inch diameter cake pan with a removable bottom and press out firmly and evenly. Impress edge of dough with the tines of a fork to make a decorative border, then prick surface evenly.

Step 3: Bake at 325-degrees Fahrenheit oven until pale golden brown, about 40 minutes.

Step 4: Remove from oven and, while warm, cut with a sharp knife into 8-12 wedges and sprinkle with about 1 tablespoon sugar. Let cool, then remove pan sides ans transfer cookies to a serving tray or airtight container.

Step 5: Store at room temperature for up to 1 week (freeze for longer storage).