|Butter||2 Cup (32 tbs), softened (4 Sticks)|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||2 Cup (32 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Walnut filling||1⁄2 Cup (8 tbs) (Or As Required)|
|Cream cheese||8 Ounce, softened|
|Vanilla/Orange / lemon extract||1 Teaspoon|
|Confectioner's sugar||1 Pound (1 Package)|
Cream 1 cup of the butter and sugar in a mixing bowl until light and fluffy.
Stir in a mixture of the flour and cornstarch.
Pat gently into an ungreased 11x17 inch shallow baking pan.
Bake at 325 degrees for 15 minutes.
Cool for at least 20 minutes while preparing walnut filling.
Spread the walnut filling evenly over the shortbread.
Bake at 350 degrees for 25 minutes.
Let stand until completely cool.
Combine the remaining 1 cup butter and remaining ingredients in a bowl and mix well.
Beat until creamy.
Frost the cooled shortbread.
Let stand for a while until frosting sets.
Cut into pieces.
Place cut cookies between layers of waxed paper and store in containers or in the freezer.