A type of biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal (although plain white flour is common today). Shortbread is so named because of its crumbly texture. Shortbread is traditionally formed into one of three shapes: one large circle, which is divided into segments as soon as it is taken out of the oven; individual round biscuits (“Shortbread Rounds”); or a thick oblong slab cut into “fingers.” It is made from a stiff dough that retains its shape well during cooking. The biscuits are often patterned, usually with the prongs of a fork before cooking; sometimes they are then sprinkled with more sugar while cooling. Shortbread is also sometimes shaped in stars and other shapes for special occasions.
Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to 1/4″ thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.