Grandma’s Shortbread Cookies

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

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.

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

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

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.