Hambelton Hall's Scottish Shortbread

1. 1. In a large bowl, beat 1 cup of the sugar with the butter until light and fluffy.
2. 2. Sifti together the flour and cornstarch and gradually mix into the creamed butter.
3. Gather the dough into a ball and flatten into a disk.
4. Wrap in waxed paper and refrigerate for 1 hour.
5. 3. Preheat oven to 225F.
6. Trace a 12-inch circle on a large baking sheet.
7. Pat out the chilled dough to fit the circle, taking care that the top is even and smooth.
8. Scorei the top of the pastry into 8 equal wedges.
9. Press decorative designs into the edges, if desired.
10. 4. Bakei the shortbread in the upper middle of the oven for 35 minutes; do not allow to color.
11. Remove from the oven, sprinkle with the remaining 2 tablespoons sugar and let cool on the sheet.
12. Break into wedges before serving.