Beat butter until creamy. Sift icing sugar, corn starch, salt and flour 4 times (I know, but it is worth it) add to creamed butter a little at a time and work in with a wooden spoon as long as possible, then move to a lightly floured flat surface and knead till mixture cracks slightly. Pat gently to 1/3" thickness. Cut with Christmas cutters and place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes, don't let them brown. Let cool on cookie sheets.
Approximately 30 cookies (depending on size of cutters)
MY FRIEND'S SHORTBREAD
Cream butter until fluffy, add sugar and cream together, then add flour gradually and mix with a wooden spoon as much as you can. Move the mixture to a lightly floured flat surface and with your hands work the dough until it comes together and forms a ball. If it is too sticky, wrap in plastic and refrigerate for approximately 20 minutes. On a lightly floured surface roll to 1/2 - 1/3 thickness. Cut out with desired shapes, place on ungreased cookie sheets and bake in pre-heated oven for approximately 10-12 minutes. Let cool on cookie sheets and then remove to wire racks.
Yield approximately 30 cookies (depending on size of cutters)
** I have received a couple of messages saying my Mom's shortbread doesn't come together and they had to add butter, a lot of butter! So I just made it again and no extra butter is needed, please note this is a dough that needs to be kneaded not whipped and don't forget the sifting. It will be crumbly until you start to knead it, then with a little bit of elbow grease you will arrive at the desired dough. Or you can also bring it together with a stand up mixer. Hope this helps. Let me know. Rosemary