Lemon Shortbread

1. Heat oven to 325 F.
2. Butter a large cookie sheet or line it with parchment paper.
3. In a bowl, combine the flour, cornstarch, lemon zest, and salt; set aside.
4. In a mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Slowly beat in flour just until blended, but still somewhat crumbly. Knead lightly until the dough begins to stick together.
5. Divide dough into 4 equal portions.
6. Place 2 portions on a large cookie sheet and pat each into a 5-inch round disk.
7. With a knife, lightly score the surface of each disk into 8 wedges.
8. Bake for about 11 to 14 minutes, or until lightly browned.
9. Remove and cut through the scored lines to make wedges.
10. Transfer the wedges to wire racks to cool completely. Repeat with remaining two portions.

Makes 32