Shortbread

1 cup cornstarch

1/2 cup icing sugar

1 cup sifted al purpose flour

1 cup butter (room temperature)

Sigt together cornshar, icing sugar, and flour. Blend in butter with a wooden spoon. This works best if the butter is in fact at room temperature, otherwise you end up warming the dough up and cooling it down and it won't always hold shape in the oven. Cool the dough in the fridge if it's too soft, but be mindful that if it's rock hard, it will be difficult to put into balls.

Shape dough into 1" balls approximately 1 1/2" apart. Flatten with a lightly floured (or icing sugar'd) fork, and top with anything you'd like (chocolate chips, chopped nuts, sprinkles, brown sugar).

Bake in slow oven at 300 degrees F for 20 - 25 minutes or until edges are very lightly brownd. Yield 3 - 4 dozen