1 lb. (4 sticks) butter, softened
1 cup granulated sugar
5-6 cups all-purpose flour
1/2 lb. powdered sugar
2-3 tbsp. lemon juice
Red-green maraschino cherries, sliced (optional)

Cream butter in mixer until smooth. Add granulated sugar and flour; beat until light and fluffy. Gather dough and divide into 6 portions. With minimum handling and using wax paper or foil, shape each dough into small log. Wrap in foil and refrigerate overnight or until firm enough to slice.

Slice into 1/2-inch pieces and place on ungreased baking sheet. Bake at 275°F for 45 minutes or until slightly browned on bottoms. Cool on rack.

Blend powdered sugar with lemon juice until smooth. Frost tops of each shortbread cookie. Garnish with slice of maraschino cherry if desired.

Yields 6 dozen cookies.