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1 lb. butter
1 c. confectioners' sugar
1 c. cornstarch
3 c. flour

Mix butter and 1 cup sugar. Add cornstarch. Gradually add flour and mix. Roll out until thin on floured board. Cut with a small round cookie cutter and place on ungreased cookie sheet. Bake at 325 degrees for 10 to 15 minutes. Cookies will look pale. Put a small amount of raspberry preserves between two cookies and put icing on the top. Decorate with a small section of dry cherries.


1 tbsp. milk
1 c. or more confectioners' sugar

Add milk slowly, a little at a time, to confectioners' sugar, stirring constantly. More milk may be added for desired consistency.
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