If you were to pick up my recipe card for this, you'd likely laugh. It's corners are worn, the words are faded, and there are years of stains on it. And that's how I know this is an all time, beloved, family favourite.
These shortbread cookies are the light and fluffy kind.
1 pound of butter, softened
1 cup icing sugar
1/2 cup corn starch
3 cups flour
Use very soft butter and whip. Add icing sugar gradually and whip. Add cornstarch and flour and continue whipping gradually.
Form into balls and press gently with hands or fork.
Bake at 300 degrees for 10 to 15 minutes