Grandma'S Shortbread

• 1/2 cup corn starch (Canada corn starch)
• 1/2 cup sugar (icing)
• 1 cup all purpose flour
• 3/4 cup butter (softened)

1. Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
2. Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
3. Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.

corn starch, sugar, flour, butter

Taken from www.food.com/recipe/grandmas-shortbread-446581 (may not work)