Shortbread Cookies - Jennifer Petersen

In a large bowl, beat butter until fluffy. Gradually beat in cornstarch and then the sugar.

With wooden spoon, beat in flour, about 1/4 cup at a tme.

On a lightly floured surface, roll the dough out to a 1/4-inch thickness. Using a floured 2-inch round cookie cutter (fluted if you have it) cut out the cookies placing them on a wax paper covered tray.

Prick each cookie 3 times with a fork and freeze until firm. (store for up to a month in their frozen state).

Place frozen rounds on baking sheet. Bake at 275°F for about 40 to 50 minutes or until firm to the touch.

Remove from baking sheet, and let cool on racks.

Shortbread can be stored in airtight container for two weeks.

Makes about 24 cookies.