More Back of the Box Gourmet By Michael McLaughlin If you believe that the simpler the cookie the better (a retro-radical posture to assume in these days of macadamia chocolate chunkdom), youre probably already a fan of Scottish shortbread. Tasting of little more than good butter and sugar, these cookies can stand only the slightest of embellishments--one such being a smooth and shiny glaze, created with the two-hundred-year-old Scotch whiskey-based liqueur known as Drambuie. Cream butter and sugar together until light and fluffy. Sift in flour, cornstarch, and salt. Stir just until mixture forms a soft dough. Using lightly floured hands, press dough evenly into a lightly buttered 9-inch round baking pan. With a fork, lightly press around edge of dough. Using the fork. Divide the dough into eight wedges, pressing all the way onto the bottom of the pan. Bake in preheated 350 degree oven for 30 to 35 min., just until dough beings to brown. (Shortbread will not be crisp, but will firm upon cooling.) Cut through fork markings to form wedges. Cool completely on a rack. Remove wedges carefully from pan. Whisk confectioners sugar and Drambuie until smooth. Spread icing on wedges and let set. Store in airtight container. MAKES 8 servings Gilding the Lily: No gilding, just a warning: "8 servings" means 8 cookies. If you think just one of these delicious shortbreads represents a serving, you probably also think a bag of potato chips feeds six. Get real. Posted to MM-Recipes Digest V4 #6 by janet on Feb 09, 1999,