Allow butter to get to room temperature.

Cream butter.

Add sugar and cornstarch and mix until fully incorporated.

Slowly add flour until the mix has formed a ball.

Flatten dough onto a cookie tray until about 1/4 thick.

Pierce dough with a fork.

Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.

Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned.

Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife.

Cool on cookie rack.

These freeze really well.

This recipe makes way more than 36 cookies.