1 c. butter
1/3 c. unsifted cornstarch (stir before measuring)
3/4 c. unsifted powdered sugar (stir before measuring)
1 c. all-purpose flour
Cream Cheese Icing
Sliced almonds

ICING:

1 (3 oz.) pkg. soft cream cheese
1 c. unsifted powdered sugar
1 tsp. vanilla or almond flavoring
Food coloring

1. Beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Turn speed to medium high and beat until fluffy.

2. With wooden spoon, stir in the flour. Dough should be quite soft.

3. Cover and chill for 45 minutes to 1 hour or overnight. Remove from refrigerator 1 hour before shaping cookies if refrigerated overnight.

4. Prepare cream cheese icing: Blend softened cream cheese and powdered sugar until creamy and smooth. Mixture will seem stiff, but will liquefy as it is beaten. Mix 1 teaspoon vanilla or 1/4 teaspoon almond flavoring Add food coloring. Mix well.

5. Roll dough into 24 (1-inch) balls. Place 1 1/2-inches apart on ungreased cookie sheet. Press indentation on top of each cookie. Bake at 350°F for 10 to 12 minutes. Top cookies with icing and sliced almonds.