1 c. unsifted flour
1/2 c. confectioners sugar
1/2 c. cornstarch
1/2 c. (1 stick) unsalted butter
1 tsp. vanilla or almond extract
slivered almonds

Beat butter until smooth. Add remaining ingredients (except almonds); mix well. You can knead this like a dough. Refrigerate 1 hour. Shape into 1-inch balls. Place 1 1/2-inches apart on ungreased cookie sheets. Flatten slightly with a lightly floured fork. Slide slivered almonds into the top of each cookie.

Bake at 375°F for 10 to 12 minutes to barely light gold.

Makes about 30 cookies.

For variety, top with finely chopped almonds or shredded coconut or melted chocolate or grated orange rind with ground cloves. Or instead of a fork, press down with a melon baller and insert red or green cherry halves.