Scottish Shortbread

Tired of traditional Christmas cookies like sugar cookies and gingerbread cookies? These super simple Scottish shortbread cookies are the perfect cookies to enjoy with the whole family or present as a gift.
In a food processor, whisk together the butter, 1/2 cup sugar, cornstarch, and flour until smooth. Or in the bowl of an electric mixer on medium speed, beat the butter, 1/2 cup sugar, and cornstarch until smooth; add the flour until the mixture stops crumbling and begins to roll into a ball.Squeeze the dough evenly into two 9-inch-diameter round pans with removable sides. Press the edges of the dough with the prongs of a fork to make a pattern in the form of edges. Then use the prongs of a fork to run the dough in parallel lines on all sides, 1 inch apart.Bake the shortbread cookies in the oven at 300 ° C until they are firm to the touch and lightly browned around the edges, about 45 minutes. When hot, sprinkle with the remaining 2 tablespoons of sugar, then let cool for 10 minutes.Remove the sides of the mold from the warm shortbread cookies. Cut each circle into 12 pieces. Cool completely on the bottoms of the pan on wire racks.Note: A nutritional analysis is provided for each bite.