Preparation time: 20 minutes. Cooking time: 45 to 60 minutes. Baking time: 10 to 12 minutes at 350 degrees. Yields: 24 cookies.

1 c. butter, room temp.
3/4 c. unsifted cornstarch
1/3 c. unsifted powdered sugar
1 c. all-purpose flour
Sliced almonds, for garnish

ICING:

1 pkg. (3 oz.) soft cream cheese
1 c. unsifted powdered sugar
1 tsp. vanilla extract
Red or green food coloring

1. In a mixing bowl, beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Turn speed to medium-high. Beat until fluffy.

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

3. Cover. Chill for 45 minutes.

4. To prepare frosting, blend cream cheese with powdered sugar until cremay and smooth. Mixture will be stiff. Mix in vanilla. Add a few drops of food coloring. Mix well.

5. Roll dough into 24 (1 inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets. With finger, press a slight indentation on the top of each cookie.

6. Bake at 350 degres for 10 to 12 minutes until cookies feel firm but are not browned.

7. Cool. Top each cookie with a spoonful of icing. Garnish with sliced almonds.

TIPS: Stir dry ingredients after measuring. In place of the vanilla extract, almond or peppermint may be used. The dough may be prepared one day in advance and refrigerated. Bring to room temperature before shaping cookies.