Ingredients
Preheat oven to 325
Cream:
1 cup butter
Sift together:
1/2 cup confectioners’ sugar
1 1/2 cups flour
1/2 cup cornstarch
1/2 t. salt
(I have made this without sifting and it’s OK)
Preparation
Add dry ingredients a 1/2 cup at a time into the creamed butter. Scrape down sides of mixer to blend in all the flour. Do no over mix. Refrigerate 1/2-1 hour to make dough easier to handle. With floured or greased hands, make into 1 inch balls and place on baking sheet. These can be put close together because they do not rise much. Press down each cookie with the tines of a fork (floured between each cookie). Bake for 25-30 minutes until edges begin to turn a soft golden color.
