Pegge's Shortbread Cookies

Makes about four dozen cookies depending on size of cookie cutters

• 2-cups sifted all-purpose flour

• ½-cup cornstarch

• ½-cup confectioners’ sugar

• ½-teaspoon salt

• 1-cup regular margarine or butter

Sift flour with cornstarch, sugar and salt three times in large bowl. With a wooden spoon, beat margarine until creamy. Gradually work in flour mixture. Preheat oven to 325. Turn out onto lightly floured surface. Knead with hands until dough cracks slightly. Gently pat to 1/3-inch thickness. Cut with small, fancy cookie cutters. Place on ungreased cookie sheet. Bake 20 to 25 minutes, or until slightly golden on the edges. Remove cookies to wire rack. Let them cool. 

Mom’s note; this is a delicious, tender shortbread, and stores very well in air-tight containers.

My note: I added 2 Tbsp’s Lemon zest this last time and they were delish! Another idea is to dunk 1/2 the cookie in chocolate, or leave them plain. Either way, they are pure awesomeness!