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I am in charge of the coffee hour at our church and was chasing down
large-yeild recipes, when one of our members volunteered his Navy
cookbook. As I went thru it, I noticed that recipes for cakes, cookies
and puddings  specifically stated either "hard" or "soft flours". Bells
and whistles went off.  "Hard" is all purpose flour and 'soft' is cake
or pastry flour.  I was amazed at the no of cookies that called for soft
flour.  All this means that we can use CORNSTARCH for many cookies, esp
bar cookies.  {Julia Child says you can use cornstarch as a one to one
replace for cake or soft flour].  The advantage is cornstarch, other
than being much cheaper is the texture.  It is lighter and definitely
not gritty.

Now I have to find a bulk source for conrstarch.

Ann.