The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.

　　

Ingredients

Makes 24 wedges

　　1 1/2 cups all purpose flour

　　2/3 cup sugar

　　1/4 cornstarch

　　2 1/2 teaspoons grated lemon peel

　　1/2 teaspoon salt

　　3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

　　

Step 1

Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.

　　

Step 2

Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)