1 cup butter
1/2 cup sugar
2 cups sifted all purpose flour
1 T. corn starch
Cream butter and beat in sugar gradually. Mix in flour well. Turn dough out on a baking sheet and pat into two circles about 1/2 inch thick and 6 inches in diameter. Pinch the edge of cake all the way around and prick all over with a fork. Chill at least 1/2 hour. Bake shortbread in moderate oven (375 degrees F.) for 5 minutes; then reduce heat to 300 degrees F. and bake about 35-45 minutes longer. Shortbread should be pale gold, not brown, when done. While still warm, cut in wedges. Small ones! This is rich, and disappears fast. Makes about 32 small wedges.
Never, never, NEVER use any shortening only butter in this recipe
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