Shortenin' Bread Cookies

Shortenin' Bread Cookies

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, brown
butter, without salt
sugars, granulated

Directions:
Preheat oven to 350 degrees; butter an 8 inch square baking pan.
Onto a piece of wax paper, sift the flour and cornstarch.
In a medium sized bowl, with an electric mixer on high, cream the brown sugar and butter until light and fluffy.
Using a wooden spoon, stir in the flour mixture.
Spread the dough in the pan; chill for 20 minutes.
Using the back of a kife, mark the dough into 2x1 1/4 inch bars, prick gently with a fork and sprinkle with granulated sugar.
Bake for 40 minutes or until golden and crisp.
Let cool in pan for 10 minutes; cut into 24 bars and transfer to racks to cool.
These cookies keep well in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Recipe can be doubled.