(15 to 20 minutes at 300F)
- 1 lbs butter
- 1 cup icing sugar
- 1/2 cup cornstarch
- 3 cup flour
- 1 tsp vanilla / almond
- Whip in order given until consistency of whipped cream.
- Drop by tsp. onto ungreased baking sheet.
- Bake 15 to 20 minutes
- Shortbread doesn’t usually brown.
Thanks to Mary Alloway (1976) for the recipe!