Perfect Shortbread

1 cup butter, softened
3 tbsp cornstarch
1/4 cup sugar
1 3/4 cups flour
Preheat oven to 275.

In a large bowl, beat butter till fluffy. Gradually beat in cornstarch, then sugar. With a wooden spoon, beat in flour, about 1/4 cup at a time.

On a lightly floured surface or pastry cloth, roll out dough to 1/4 inch thickness. Using a floured, fluted 2 inch round cookie cutter, cut out cookies.

Place on wax lined baking sheets, prick each cookie 3 times with a fork. Freeze until firm. It can be prepared to this point and then stored in freezer bags for up to one month.

Place frozen cookies on baking sheet.

Bake in oven for 40 to 50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks.

It can be stored in an airtight container for up to 2 weeks.

Makes 24.