Shortbread Cookies

"It's getting to look a lot like Christmas"........ Lacking ingredients like rice flour needed for a friend's treasured family shortbread recipe, I reverted to an old standby....Benson's Cornstarch original shortbread recipe.

Ingredients:
1/2 cup corn starch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, softened

Sift together the dry ingredients into a mixing bowl.  With a spoon, blend in the butter to form a smooth dough.   Transfer to a lightly floured work surface and roll out into 1/4 inch rectangle, and using cookie cutters, cut into desired shapes. If the dough is to soft to handle, refrigerate it for about 30 minutes. Transfer the cookies with a spatula to an ungreased cookie baking tray, spacing them 1 1/2 inch apart. Decorate as desired. Bake in a pre-heated oven 300º F for about 15 minutes. Cool on a wire rack. Makes 24 cookies or more depending on the size of the cookie cutters.