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Mom’s Shortbread

January 17, 2013

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1 cup butter, softened

1/2 cup corn starch

1/2 cup icing sugar

2 cups flour

1/2 tsp salt

Beat butter until creamy (but not oily). Sift dry ingredients four times and add to butter a little at a time. Work in with a spoon as long as possible then turn mixture on a floured board and knead until dough cracks slightly. Roll into small balls and press flat with a fork. Bake at 325 degrees F for about 20 min. (Optional-decorate with bits of candied cherries before baking or add icing and colored coconut after baking)

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