This is the best shortbread cookie recipe we have ever tasted. And it is so easy- just four ingredients. Be sure and use unsalted butter. (Remember, in baking, unsalted butter is preferable so you can control the amount of salt in a recipe.)

Cream together butter and sugar, then blend flour and cornstarch into the creamed mixture. Knead the dough gently about a dozen times. Press into a shallow baking tin (6 1/2" x 10"). Refrigerate 30 minutes or overnight. Prick top with fork. Bake 30-40 minutes at 325 degrees. While warm, cut pan cookies into fingers, and sprinkle with sugar. Don't overbake. Cookies are done when pale golden, tops will feel dry.