Ingredients

• 1/2 cup cornstarch
• 1/2 cup icing or powdered sugar
• 1 cup flour
• 3/4 cup softened butter

Directions

1. Sift together the cornstarch, icing (powdered) sugar and flour.
2. Blend in butter until a soft smooth dough forms.
3. Shape into 1″ balls and chill 30 -60 minutes.
4. Place 1 1/2″ apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don’t like fork flattened shortbread – I don’t and it still comes out just fine)
5. Bake 300′ for 15-20 minutes. Transfer to a rack and cool. Watch that they don’t brown, you want to pull them out while they still look a smidge underdone – the idea is that they do not brown on the bottom.