Grandma’S Shortbread Cookies

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   1. Sift together corn starch, sugar and flour. With a wooden spoon, blend in butter until a soft, smooth dough forms.

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   2. Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork. Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.

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   3. Decorate with candied cherries, coloured sprinkles or nuts, if desired.

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   4. Bake at 300u00b0F (150u00b0C) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.

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   Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cooled, dip ends in melted chocolate.

* Per serving · 4 servings · Values may vary.