1 c. butter, room temp.
1 (3 oz.) pkg. cream cheese, room temp.
1 c. granulated sugar
1 egg, separated
1 tsp. vanilla
2 1/2 c. sifted cake flour
Milk
Whole blanched almonds, split lengthwise
Red candied cherries, cut in thin strips
Green candied cherries, cut in thin strips
1 c. powdered sugar, sifted
Dash cream of tartar

In medium bowl, beat butter, cream cheese and granulated sugar until creamy. Beat in egg yolk and vanilla. Gradually stir in cake flour. Shape dough in a flat ball. Cover, refrigerate 1 hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out refrigerated dough until 1/4" thick. Flour a 2" fluted cookie cutter, use to cut dough. Place cut dough 1" apart, on ungreased baking sheet. Brush tops with milk. Make toadstools on top of cookies using split almonds for stems. Place a red cherry half above each almond. Place green cherry strips on each side of almonds for leaves.

Bake 10 to 12 minutes or until edges are golden. Remove from baking sheets; cool on wire racks. Beat egg white until stiff but not dry. Beat in powdered sugar and cream of tartar. Spoon into a pastry bag fitted with a small writing tip. Pipe dots into red candied cherries to decorate. Or use a wooden tip to pale dots of icing on cherries. Makes about 72 cookies.