Preheat oven to 300°. Sift together the flour, sugar and cornstarch into small bowl. Stir in 1/4 cup of the nuts. Rub in butter until stiff dough forms. Shape dough into balls, using level measuring tablespoonful for each. Roll in remaining ground nuts. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Press nut-half into each cookie, if you wish. Bake in preheated slow oven (300°) for 25 to 30 minutes or until cookies are just lightly browned around edges. Let stand on baking sheet 5 minutes. Remove to wire rack to cool completely. Store cookies in airtight tin. Variations: Substituting equal amounts of pecans, almonds or hazelnuts. Nutrient Value Per Cookie: 128 calories, 1 g protein, 10 g fat, 10 g carbohydrate, 1 mg sodium, 16 mg cholesterol. cook 037