Buttery melt-in-your-mouth shortbread cookies. Dipped in semi-sweet chocolate and rolled in nuts.
Preheat oven to 325 degrees. Remove cookies to rack; allow to cool.
In a large bowl cream butter. Gradually add sugar creaming well. Add flour and cornstarch (which have been sifted together) a little at a time, creaming until dry ingredients have been blended.
With a rolling pin, roll out about ½-inch thick. Cut into 1 ½ x 1-inch squares; prick top with fork tines; bake on ungreased cookies sheet for 25-30 minutes or until barely showing signs of browning. Tops of cookies do not brown much nor do shapes of cookies change.
Store lined, tightly covered tin. Shortbread may be eaten at once, but ripens and mellows with age.
After cookies have completely cooled dip one end of the cookie in melted chocolate and roll in chopped nuts. Place on a sheet of waxed paper until chocolate hardens.