Delicious on their own, but they would be great dipped in melted dark chocolate.
Preheat the oven to 325°F. Butter a 6 by 10 in. baking dish.Place the butter in a mixing bowl. The butter must be very soft—the consistency of mayonnaise or whipped cream. Add the salt to the butter and mix well. Sift the flours and cornstarch together into another bowl. Add the granulated sugar to the butter and mix just until combined. Add the flour mixture and mix just until a smooth dough forms.Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3 in.
Tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2 in. wide and 2 in. long. If the cookies have become cold they will not slice well, so they must still be warm to the touch at this point. Chill thoroughly before removing from the baking dish.
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