Instructions: 1. In a large bowl, beat 1 cup of the sugar with the butter until light and fluffy.

2. Sift together the flour and cornstarch and gradually mix into the creamed butter. Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and refrigerate for 1 hour.

3. Preheat oven to 225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled dough to fit the circle, taking care that the top is even and smooth. Score the top of the pastry into 8 equal wedges. Press decorative designs into the edges, if desired.

4. Bake the shortbread in the upper middle of the oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle with the remaining 2 tablespoons sugar and let cool on the sheet.

Break into wedges before serving.

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