- 1 cup butter, softened
- 1/2 cup sifted powdered sugar
- 1 cup all purpose flour
- 1/2 cup cornstarch
Cream butter; gradually add sugar, beating until light and fluffy.
Sift together flour and cornstarch in a medium mixing bowl; add to creamed mixture, blending well. Shape dough into a gall, and chill 1 to 2 hours.
Shape dough into 1 inch balls, and place 3 inches apart on ungreased cookie sheets. Gently flatten cookies to 1/2 inch thickness, using a fork dipped in flour. Bake at 300° for 20 to 22 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Yield: 4 dozen.