1 cup butter
1 cup powdered sugar
1 cup cornstarch
1-1/2 cups all-purpose flour
1 pinch salt
Sift flour, cornstarch, and salt together; set aside.
Cream butter and sugar until light and fluffy.
Add the dry ingredients.
Turn out onto lightly floured board, knead lightly.
Divide in half.
Shape each half into rolls measuring approximately 1-1/2" wide and 6" long.
Wrap in plastic wrap and refrigerate at least 1 hour.
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Cut into ¼" slices and place on cookie sheet about 2" apart.
Bake 10-15 minutes or until lightly browned.
Transfer to wire racks to cool.