Lemon Shortbread

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
2 tablespoons grated fresh lemon rind
3/4 cup butter, softened

Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
With large spoon, blend in butter.
Work with hands until a soft, smooth dough forms.
roll dough to 1/4 inch thickness.
Cut in shapes with cookie cutters.
Place on ungreased baking sheets.
Sprinkle with coloured sugars if desired.
Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
Remove from sheet, cool completely.