SHORTBREAD COOKIES

This is my favorite shortbread recipe. It was handed down to me many years ago. The secret is to make sure it is kneaded for a long time.

SHORTBREAD

1 LB. BUTTER

4 CUPS FLOUR

1 CUP FRUIT (BERRY) SUGAR

4 TBSP. CORNSTARCH

In electric mixer, beat sugar and butter until very smooth. Add cornstarch and flour and mix until mixture begins to clump together.

Remove from mixer and knead until cracks form, (see photo)

Roll out about 1/4 to 1/3 inch thick and cut out. Prick with a fork.

Bake at 250 degrees for 1 hour or until cookies are firm and there is a faint touch of brown on the bottoms. Decorate as desired.