1/2 cup cornstarch (125 ml)
1/2 cup icing sugar (125 ml)
1 cup all purpose flour (250 ml)
3/4 cup margarine/butter, softened
Mix together cornstarch, icing sugar and flour.
With large spoon, thoroughly blend in margarine/butter.
Work with hands until soft, smooth dough forms. If necessary, refrigerate 1 hour or until easy to handle.
Shape into 1"(2.5 cm) balls.
Place about 1-1/2"(4 cm) apart on ungreased baking sheet; flatten with lightly floured fork.
"OR"
Roll dough to 1/4"(0.5 cm) thickness; cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts, if desired.
Bake at 300F/150C for 15 to 20 minutes, or until edges are lightly browned.
Time will vary with size of cookies.
Remove sheets and cool completely on wire racks.
Variations:
Orange shortbread: Add 1 tbsp(15 ml) grated orange rind to flour mixture. Shape into logs or crescents. Decorate with melted chocolate.
Peanut butter: Decrease margarine/butter to 1/2 cup(125 ml). Add 2/3 cup peanut butter, smooth or crunchy.
Nut: Add 2/3 cup(150 ml) chopped pecans, hazelnuts, almonds or walnuts to basic recipe.