OATMEAL SHORTBREAD

Steps:

• Combine flour,oats,corn starch and icing sugar in large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• Shape into a ball.
• If necessary, refrigerate 30 minutes or until easy to handle.
• VARIATIONS for baking.
• Bake in 300° oven until edges are lightly browned.
• Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
• Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
• Cool completely on wire rack.
• CRANBERRY WEDGES.
• You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
• Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
• These freeze well.