GRANDMA'S SHORTBREAD COOKIES

Steps:

• 1. Sift together corn starch, sugar and flour. With wooden spoon, blend in butter until a soft, smooth dough forms.
• 2. Shape into 1-inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 to 60 minutes. Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• 3. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake at 300°F (150ºC) for 15 to 20 minutes or until edges are lightly browned. Cool on wire rack.
• 4. To make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Curve into crescent shapes. When baked and cool, dip ends in melted chocolate.