Ingredients

• 1/2 cup (125ml) Canada corn starch
• 1/2 cup (125 ml) icing sugar
• 1 cup (250 ml) all purpose flour
• 3/4 cup (175 ml) butter, softened

Directions

• Sift together corn starch, icing sugar and flour
• With a wooden spoon, blend in the butter until soft, smooth dough forms.
• Shape into 1 inch (2.5cm) balls. If the dough is too soft to handle, cover and chill for 30 to 60 minutes
• Place the balls 1 1/2 inches (4cm) apart on ungreased cookie sheet and flatten with a lightly floured fork.
• Alternatively, rool the dough to 1/4 inch (6mm) and cut into shapes with cookie cutters.
• Decorate with candied cherries, coloured sprinkles or nuts if desired.
• Bake in a 300 F (150 C) oven for 15 to 20 minutes or until the edges are lightly browned.
• Cool on a wire rack.
• Makes about 24 cookies.

Crescent alternative

For crescents, add 1/2 cup (125 ml) ground almonds or hazelnuts to the flour
mixture. Shape into logs about 1/2 inch (1 cm) think and 3 inches (7 cm) long.
Twist into crescent shapes. When baked and cool, dip into melted chocolate