Shortbread Cookies

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Using the paddle on mixer, cream together:
1 lb. Butter
2/3 C. Powdered Sugar
Beat until smooth. Then mix together and fold in:
3 1/2 C. All-Purpose Flour
1/2 t. salt
1T. Cornstarch
Fold in until incorporated. Flatten the dough into a flat circle, wrap with
plastic wrap, and refrigerate for approximately one hour.
Preheat oven to 350 degrees.
On a lightly floured surface roll out the dough to approximately 1/4 inch thick.
Place your cookie cutters in flour then use to cut out shapes from the dough. Then sugar shapes can be placed on the cookies or embossing emblem can be used.
Bake 10 to 12 minutes, just until the cookies get lightly brown on the edges. Cool on a wire rack. Store cookies in an airtight container for up to one week.
This recipe makes approximately 36 cookies.