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“This recipe is on the back of a Canada Starch box and a very good shortbread recipe. I was getting tired of looking on the box to see the recipe so decided to keep it here for safe keeping and for others to enjoy as well.”
24 cookies

Ingredients Nutrition

  • 12 cup corn starch (Canada corn starch)
  • 12 cup sugar (icing)
  • 1 cup all purpose flour
  • 34 cup butter (softened)


  1. Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
  2. Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
  3. Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.

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