8 ozs unsalted butter
4 ozs powered or caster sugar
2 leveled cups all purpose flour
6 ozs cornstarch or semolina

Cream butter and sugar together until pale, light, and fluffy
Add the flour and cornstarch or semolina
Mix with your hands to smooth dough
Wrap in platic and chill for a few minutes
On a lightly floured surface roll out dough about one inch thick
Pressed the rolled-out dough into a greased pan
Use a fork to prick all over the dough
Preheat oven 325 degrees
Bake until slightly golden 35-45-minutes
Remove from oven 
Generously sprinkle warm shortbread with sugar
Cut into thick fingers while still warm

Each year this favorite is a part of
Lyn's  Christmas holday baking.
But you can also make them
whenever you get the yen to put out a batch.
Simply buttery melt in your mouth flavour