1/2 lb softened unsalted butter (just a bit more) 1/2 cup confectioner's sugar 1/2 cup cornstarch, scant 2 cups white flour Cream butter and icing sugar together. In a separate bowl, mix flour and cornstarch. Gradually add dry ingredients to butter and icing sugar, mixing well. Mixture should be crumbly, but will compress with the back of a spoon. Spoon a small amount** into your hand, compress in your fist and then roll into a ball. Flatten somewhat in your hand. Place on cookie pan. Use a fork dipped in flour to flatted further. Should make about 36 - 40cookies. If you use a non stick pan (i.e .dark coating), bake at 280 for 20 - 22 minutes. If you use a regular pan, bake at 300 for 20 - 22 minutes. Check at 15 minutes to make sure they aren't overcooking. When done, the bottoms should be slightly browned. Remove from oven and dust with icing sugar, if desired, while still on pan. Transfer to cooling rack. ** I can't quantify this very well. Perhaps a highly rounded tabl...