Lemon Shortbread Cutouts

Preheat the oven to 300ºF.

In a small bowl, sift together the sugar, cornstarch and flour. In a larger bowl, beat the butter and lemon zest until nice and fluffy. Slowly beat in the flour mixture until it forms into a loose, crumbly dough. Using your hands, knead the dough together to form a soft dough.

Put the dough on a large piece of parchment paper or a lightly floured surface. Roll out the dough to about 1/8 inch to 1/4 inch thickness. Shortbread is better when it is on the thick side. Cut out the desired shape and place on a parchment lined or ungreased baking sheet.

Bake for 15 minutes, rotating the sheet halfway through. Do not let the cookies brown, they will continue to set a bit on the sheets after they are removed. Allow the cookies to cool on the sheets completely. Eat them straight or decorate. (Unintentional rhyming there.)