1/2 c. cornstarch
1/2 c. confectioners' sugar
1 c. flour
3/4 c. butter

Sift cornstarch, confectioners' sugar and flour together into mixing bowl. Blend in butter with spoon, mixing until a soft, smooth dough forms. Prepare desired cooky variety as directed below. Bake in 300 degree oven (slow) until edges are lightly browned, 20 to 25 minutes. Makes about 3 dozen.

MELTING MOMENTS: Shape All Purpose Cooky Dough into 1" balls. Place about 1 1/2" apart on ungreased cookie sheet. Flatten with lightly floured fork. Bake.

COOKY LOGS: Shape All Purpose Cooky Dough into rolls 1/2" thick and 3" long. Roll in finely chopped nuts. Place on ungreased cookie sheet; bake. For variety, omit nuts; after baking dip ends of logs in melted semi-sweet chocolate pieces or let cool and dust with confectioners' sugar.

CRESCENTS: Mix 1/4 cup finely chopped nuts into All Purpose Cooky Dough. Shape dough into rolls 1/2" thick and 3" long. Place on ungreased cookie sheet, bending each roll into crescent shape. Bake.

NOTE: If dough is too soft to handle, cover and chill in refrigerator about one hour.