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LEMON CORN STARCH  COOKIES 
2 cups corn starch 
1 cup sugar 
1 egg 
1/2 tsp salt 
Zest of 2 lemons 
1  1/2 sticks unsalted  butter 
Preheat oven to 375.  Sift  cornstarch, sugar, and salt together, mix egg, 
lemon zest,  and blend in the butter in a food  processor or mixer.  Combine 
well  with cornstarch mixture and let stand for 15 minutes.  Shape into 
balls and flatten with  fork.  Bake about 7 minutes, until  light brown. 
This cookie, ground up makes a good base for a  cheesecake

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