---------- Recipe via Meal-Master (tm) v8.04
       Title: SHORTBREADS
  Categories: Cookies, Desserts
       Yield: 48 servings
       1 lb Unsalted butter
       1 c  Sugar
     1/2 ts Salt
     1/4 c  Condensed milk
     1/2 ts Vanilla extract
   3 1/2 c  All-purpose flour
     1/2 c  Cornstarch
   COMBINE BUTTER, sugar and salt in an electric mixer
   fitted with a paddle, if you have one, and beat at
   medium speed until creamy. Add condensed milk and
   vanilla and beat until incorporated. Reduce speed to
   slow and slowly add the flour and then the cornstarch.
   Beat until incorporated. Divide the dough unto 4
   balls, wrap in plastic wrap and chill in the
   refrigerator for 1 hour, or until firm. Lightly flour
   a work surface and roll out the dough to a 1/4-inch
   thickness. Keep lifting the dough and, if it sticks to
   the surface, sprinkle with a little more flour.
   Preheat oven to 300F. Using a 2 1/2-inch round cookie
   cutter, cut out circles of dough, or use a knife to
   cut dough into 2-inch squares. Place on a non-stick or
   lightly buttered cookie sheet, and replace in the
   refrigerator to chill, about 15 minutes. Place rack in
   the middle of the oven. Place cookies in the oven for
   15 to 20 minutes. The cookies should color only
   slightly. Cool completely.