Grampa's Shortbread

This is my dad's father's recipe. He was born and raised in Scotland and didn't come to the US until he was over 40. My grandfather always baked it, as it gets tough. You'll get a forearm workout for sure. Now my dad bakes it.

1 cup sugar
2 cups corn starch
4 cups flour ( all purpose )
1 pinch of salt
1 lb salted butter

Use softened butter (leave it out overnight). Mix dry ingredients together first, then work in butter. It is hard getting it started, but it will evidently all come together and get smooth. At some point, give up the spoon and just use your hands.

Press dough into small trays (about 12x8 or so), usually makes two trays. Don't make them too thick, maybe an inch or so. Prick tops with a fork all over (I don't know why, but that's what Grampa did, so it's what we do).

Bake for approximately one hour total. Start at 325 for 40 mins, then turn down to 300 until lightly browned on the top and sides. Baking time varies, so keep your eye on it.It might even take a bit longer than an hour, that's ok.

You don't want them too brown, just a tad golden on the edges. The won't really rise, either. When you take them out of oven, sprinkle them with sugar -- kind of like a sugar cookie. Cut them when they're still warmish, but not too hot. Don't wait to their cool as they'll be too brittle. About 1"X3" or so.

They are crumbly and sweet and buttery and perfect with a hot cup of tea.

I was reading my new friend, Allen's blog, Eating Out Loud, and he baked shortbread a few days ago. I challenged him that my recipe is better. We'll see what he has to say. It's ok, Allen, you won't hurt my feeling if you like your recipe better. I fully understand that a huge part of this recipe for me is nostalgia!