Type what you have

Ingredients

• ✓ cornstarch
• cream style corn
• chicken broth
• water
• egg

Instructions

1. 1 Combine corn and chicken broth in a saucepan. Bring to a boil over medium-high heat.
2. 2 Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.
3. 3 Gradually add beaten egg while stirring the soup. Remove from heat and serve.

By Liz

Ingredients

• ✓ cornstarch
• chicken stock
• water
• thai seasoning blend
• white pepper
• egg
• chicken-flavored ramen noodle

Instructions

1. 1 Pour chicken stock and water into a large pot and bring to a boil.
2. 2 Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
3. 3 While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
4. 4 Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.

By Katie Willett

Ingredients

• ✓ cornstarch
• butter
• leek
• salt
• pepper
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
2. 2 Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
3. 3 Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.

By Julie

Ingredients

• ✓ cornstarch
• chicken broth
• soy sauce
• sesame oil
• udon noodle
• water
• egg
• sea salt
• black pepper

Instructions

1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Ingredients

• ✓ cornstarch
• egg noodle
• vegetable oil
• chicken broth
• salt
• poultry seasoning
• celery
• onion
• water
• chicken

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil until noodles are tender, about 8 minutes. Drain, rinse under cool running water, and drain again.
3. 3 Bring broth, salt, and poultry seasoning to a boil in a Dutch oven. Stir in celery and onion; reduce the heat, cover, and simmer until vegetables have softened, about 15 minutes.
4. 4 Mix cornstarch and water together in a small bowl until cornstarch is completely dissolved; gradually stir into soup. Stir in noodles and chicken, and cook until heated through, 2 to 3 minutes.
5. 5 Serve hot and enjoy!

By CORWYNN DARKHOLME

Ingredients

• ✓ cornstarch
• chicken broth
• soy sauce
• sesame oil
• water
• egg
• yellow food coloring
• white pepper
• salt
• chive

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. 3 Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. 4 Slowly pour in beaten egg, stirring constantly in one direction to form thin egg ribbons. Season soup with white pepper and salt.
5. 5 Serve hot, garnished with fresh chives. Enjoy!

By Darren

Ingredients

• ✓ cornstarch
• water
• olive oil
• garlic
• carrot
• celery
• salt
• chicken thigh
• chicken soup base
• sage
• black pepper
• lemon

Instructions

1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Ingredients

• ✓ cornstarch
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• sour cream
• water
• beef bouillon
• flour
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• tarragon
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Ingredients

• ✓ cornstarch
• shiitake mushroom
• soy sauce
• rice vinegar
• white pepper
• sesame oil
• water
• vegetable oil
• ginger root
• green onion
• chicken broth
• carrot
• red bell pepper
• bamboo shoot
• tofu
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
3. 3 Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
4. 4 Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
5. 5 Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
6. 6 Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
7. 7 Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
8. 8 Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
9. 9 Enjoy!

By John Mitzewich

Ingredients

• ✓ cornstarch
• parsley
• water
• tiger shrimp
• milk
• sweet corn
• thyme
• black pepper
• salt
• cayenne pepper
• paprika
• thyme
• water
• chicken broth
• potato
• garlic
• celery
• leek
• bacon drippings
• bacon

Instructions

1. 1 Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
2. 2 Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
3. 3 Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
4. 4 Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
5. 5 Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
6. 6 Cook on High for 4 hours; add corn and cook for 1 more hour.
7. 7 Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
8. 8 Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
9. 9 Mix cornstarch and 1 tablespoon water in a bowl until combined.
10. 10 Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
11. 11 Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

By angie

Ingredients

• ✓ cornstarch
• egg
• soy sauce
• white sugar
• all-purpose flour
• sesame seed
• salt
• green onion
• garlic
• chicken thigh
• oil

Instructions

1. 1 Whisk eggs, soy sauce, and sugar together in a large bowl.
2. 2 Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
3. 3 Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
4. 4 Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
5. 5 Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

By Reagan Wilf

Ingredients

• ✓ cornstarch
• soy sauce
• brown sugar
• garlic
• rice wine vinegar
• chile-garlic sauce
• black pepper
• ginger
• sesame oil
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Ingredients

• ✓ cornstarch
• chicken thigh
• yellow onion
• garlic
• salt
• black pepper
• oil
• self-rising flour
• sugar
• black pepper
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
3. 3 Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
4. 4 While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.
5. 5 Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
6. 6 Increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ cornstarch
• soy sauce
• scallion
• garlic
• sesame seed
• ginger
• mirin
• white sugar
• red pepper flake
• sesame oil
• shrimp
• gochujang

Instructions

1. 1 Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl.
2. 2 Place shrimp in a large resealable plastic bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and shake until shrimp coated. Marinate in the refrigerator for 15 to 20 minutes.
3. 3 Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook and stir until opaque, 3 to 5 minutes; transfer shrimp to a bowl.
4. 4 Add 3 tablespoons reserved marinade and gochujang to the skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp (or use as a dip). Sprinkle remaining 1 minced scallion on top.

By Sandra's Easy Cooking

Ingredients

• ✓ cornstarch
• canola oil
• garlic
• carrot
• potato
• salt
• black pepper
• zucchini
• onion
• water
• water
• black bean paste
• white sugar
• jaa jang myun noodles

Instructions

1. 1 Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
2. 2 Combine cornstarch and water together in a bowl until fully mixed.
3. 3 Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
5. 5 Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

By Islandwatergirl

Ingredients

• ✓ cornstarch
• ground beef
• ground pork
• cabbage
• vegetable oil
• bean sprout
• celery
• green onion
• soy sauce
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ cornstarch
• soy sauce
• brown sugar
• ketchup
• barbecue sauce
• garlic
• rice wine vinegar
• chile-garlic sauce
• black pepper
• sesame oil
• ginger
• water
• peanut oil
• chicken wing
• lemon-pepper seasoning

Instructions

1. 1 Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
2. 2 Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Season chicken wings with lemon-pepper seasoning.
5. 5 Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

By G Chef

Ingredients

• ✓ cornstarch
• shrimp
• garlic powder
• salt
• gochujang
• honey
• sesame oil
• soy sauce
• lemon juice
• garlic
• ginger root
• vegetable oil
• water
• sesame seed
• scallion

Instructions

1. 1 Season both sides of shrimp with garlic powder and salt, and set aside.
2. 2 Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3. 3 Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4. 4 Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5. 5 Garnish with sesame seeds and scallions. Serve hot.

By lutzflcat

Ingredients

• ✓ cornstarch
• chicken breast
• rice wine vinegar
• garlic
• ginger
• salt
• black pepper
• honey
• cider vinegar
• brown sugar
• gochujang
• soy sauce
• garlic
• ginger
• black pepper
• canola oil

Instructions

1. 1 Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
2. 2 Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
3. 3 Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
5. 5 Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
6. 6 Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
7. 7 Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

By Shelby Lynn

Ingredients

• ✓ cornstarch
• sesame seed
• green onion
• black pepper
• onion powder
• garlic powder
• salt
• chicken wing
• green onion
• black pepper
• salt
• ginger root
• garlic
• lemon juice
• soy sauce
• brown sugar
• gochujang
• hot honey

Instructions

1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
4. 4 Add cornstarch and toss wings until fully coated.
5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ cornstarch
• water
• sriracha hot sauce
• sesame oil
• gochujang
• soy sauce
• brown sugar
• water
• beef broth
• rice wine vinegar
• garlic
• sesame seed
• buttery round cracker
• green onion
• garlic
• ginger
• soy sauce
• black pepper
• salt
• gochujang
• ground beef

Instructions

1. 1 Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
2. 2 Cover and refrigerate for about 30 minutes.
3. 3 Preheat the oven to 450 degrees C (220 degrees C).
4. 4 Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
5. 5 Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
6. 6 Transfer meatballs to a plate while preparing the sauce in the same skillet.
7. 7 Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
8. 8 Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
9. 9 Serve garnished with toasted sesame seeds and green onions.

By John Mitzewich

Ingredients

• ✓ cornstarch
• white sugar

Instructions

1. 1 Place sugar and cornstarch into the work bowl of a food processor and process until the mixture is fine and powdery, 2 to 3 minutes.

By lexeo

Ingredients

• ✓ cornstarch
• sugar

Instructions

1. 1 Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

By Crystal

Ingredients

• ✓ cornstarch
• chicken stock
• poultry seasoning

Instructions

1. 1 Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

By Barbara

Ingredients

• ✓ cornstarch
• water
• cherry juice
• agar-agar

Instructions

1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Ingredients

• ✓ cornstarch
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.

By Rachael Varblow

Ingredients

• ✓ cornstarch
• cream of tartar
• baking soda

Instructions

1. 1 Mix cream of tartar and baking soda together in a small bowl. To store, whisk cornstarch into mixture and keep in an airtight container.

By Cindy L Warriner

Ingredients

• ✓ cornstarch
• almond milk
• vanilla pudding mix

Instructions

1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Ingredients

• ✓ cornstarch
• all-purpose flour
• confectioners sugar
• butter

Instructions

1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. 2 Refrigerate 1 hour.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K