Shortbread

2 Cups Butter, softened
1 Cup Sugar
Pinch of Salt
4 Cups Flour
1/3 Cup Cornstarch

In a large bowl, beat butter, sugar and salt together until llight and fluffy. Mix flour and cornstarch and add to creamed mixture gradually, 1/2 cup at a time, beating after each addition. Gather dough in a ball and knead on a lightly floured surface.
With rolling pin, roll out about 1/2 inch thick. Cut into 2" squares and place on ungreased baking sheet. Prick tops with fork. Bake at 375 degrees about 15 minutes or until tops are barely brown. Do not overbake. Cool and store in tightly covered container. Shortbread mellows with age and keeps well for a long time.

Makes 5 dozen

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