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Makes 16 cookies

INGREDIENTS:

• 1 1/3 cups all-purpose flour


• 2/3 cup cornstarch


• 1/2 cup light brown sugar


• pinch salt


• 1 1/2 sticks room temperature unsalted butter


• 1 9-inch pie tin

PROCEDURE:
Preheat the oven to 300 degrees. Use a large spoon to lightly scoop one level cup of all-purpose flour, scrape the top level with the backside of a knife, and add that to the bowl and then do the same thing with a 1/3 cup measure for a total of 1 1/3 cups flour.

Use the same technique for the cornstarch but use the 1/3 cup measure twice so you end up with 2/3 cup cornstarch.....then add 1/2 cup lightly packed light brown sugar and a pinch of salt and use a fork to make sure everything is well incorporated. Lastly, add 1 1/2 sticks of room temperature unsalted butter to the bowl and use a pastry cutter to blend that in. (You could use just your fingers to do this whole process but you'll definitely need to use your fingers to finish forming the dough into a ball at the end.)

This recipe makes enough dough to fill 1 9-inch round pie tin and you want to firmly press the dough into that and then use a fork to make prick marks all around.

Place that on the center rack of the preheated oven and keep your eye on it....you want it to be a nice golden brown on top...and it'll take between 50 minutes and 1 hour to bake.

Then take it out of the oven and cut it into wedges, while it's still nice and warm, and then let it cool down in the pan.

HINTS:
If you're using salted butter instead of unsalted, leave out the pinch of salt in the recipe.