Instructions: Sift together corn starch, icing sugar and flour. With wooden spoon, blend in butter until soft, smooth dough forms. Shape into 1 inch balls. If dough is too soft to handle, cover and chill 1 hour. Place 1 1/2 inches apart on ungreased cookie sheet, flatten with lightly floured fork. Alternatively, roll dough to 1/4 inch, cut into shapes with cutters. Decorate with candied cherries, sprinkles or nuts.

Bake in slow 300 degree oven for 15-20 minutes or until edges are lightly browned.

Makes about 4 dozen.

Notes: I also added ground almonds (about 1/4 to 1/2 cup). You could also dip cookies in melted chocolate. This is the best shortbread recipe that Ive found. Ive made others but always come back to this one.

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