Shortbread

Sift,  together corn starch, icing sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms. Shape into 1" balls. If dough is too soft to handle, cover and chill 1 hour. Place 1 1/2" apart on an ungreased cookie sheet, flatten slightly with a lightly floured fork. Alternatively roll dough to 1/4" thick, cut into shapes with cookie cutters. Decorate as desired.

Bake at 300F for 15-20 min. or until edges are lightly browned.

Makes about 2 dozen.

If using a cookie press, don't chill dough. Works best right after mixing.