I tried these for the first time when I stayed at the Towerhouse Bed & Breakfast on San Juan Island several years ago. The wonderful innkeepers were kind enough to send the recipe. They are more moist than most shortbread, but very tasty!

1 lb butter
½ cup corn starch
1 cup powdered sugar (aka icing sugar or confectioners sugar)
1 tsp lemon & vanilla extract or to taste (orange & almond also work well)
4 cups all purpose flour

Beat butter, corn starch, powdered sugar and extract until they are fluffy. Gradually add flour until incorporated. It will be a loose, crumbly mixture.

Form into cookies approx. 1.5″ in diameter & press your thumb in the center.

Bake at 350°F for 15-18 minutes or until they just start to turn brown.

Makes approx. 4 dozen cookies.