2 cups butter, softened
1 cup sifted confectioners’ sugar
3-1/2 cups all-purpose flour
1/2 cup cornstarch
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture.
Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm. Yield: about 6 dozen.