1 lb. sweet butter, lightly salted
1 c. confectioners' sugar
3 c. sifted flour
3/4 c. cornstarch

Cream butter, adding sugar gradually. Measure flour and cornstarch; stir together in separate bowl. Gradually work into butter and sugar. It will be stiff, we usually dig in with our hands! Divide in half, turn out 1/2 onto board liberally dusted with flour and powdered sugar. Pat dough into circle about 3/4 inch thick. Turn onto foil covered cookie sheet and prick lightly all over with a fork. Repeat with other half of dough. Refrigerate for 1/2 hour.

Preheat oven to 375 degrees. Bake for 5 minutes, then lower oven temperature to 300 degrees and continue baking for 45-60 minutes. Shortbread should be golden, not browned. Cut into squares while still warm.