1 cup Softened Butter
1/2 cup Icing Sugar
1/4 cup Corn Starch
1 1/2 cups Flour
Mix the butter well with the corn starch. Add the icing sugar and mix well. Add the flour in stages, again, mixing well. The dough should come out quite smooth. Roll the dough into a long sausage, typically about 3-4 cm in diameter, and maybe about 30 cm long, and wrap with plastic wrap. Refrigerate for 30 minutes. Place a baking tray in the freezer during this time as well. Once set cut the sausage into cookies about 1 cm thick and place them on the dry baking tray. Bake at 325ºF for 12-15 minutes.
1/2 cup Icing Sugar
1/4 cup Corn Starch
1 1/2 cups Flour
Mix the butter well with the corn starch. Add the icing sugar and mix well. Add the flour in stages, again, mixing well. The dough should come out quite smooth. Roll the dough into a long sausage, typically about 3-4 cm in diameter, and maybe about 30 cm long, and wrap with plastic wrap. Refrigerate for 30 minutes. Place a baking tray in the freezer during this time as well. Once set cut the sausage into cookies about 1 cm thick and place them on the dry baking tray. Bake at 325ºF for 12-15 minutes.
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