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

Cream together butter and sugar. Add flour and cornstarch gradually, mixing with a wooden spoon. Press the dough into a round cake pan, flute the edges, and pierce with a fork tip, forming a decorative pattern. Bake in a 350 degree oven for 30 minutes.

When done, cut the shortbread like a wheel, but do not remove from pan for at least 20 minutes.