Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a mixing bowl, cream butter and icing sugar until light and fluffy. stir in flour, cornstarch, baking powder and salt until very smooth. form into a firm ball. place on lightly floured surface. lightly knead five or six times. form level teaspoonfuls into small balls. place two inches apart on unbuttered baking sheet. with fingertips or fork, gently press each ball to slightly flatten it. if desired, place a cherry piece in the centre of each. bake in oven at 325 degrees f for about 15 minutes or until edges are slightly golden and firm to the touch. cool.

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.