1 c. butter, room temperature
3/4 c. unsifted cornstarch
1 c. unsifted powdered sugar
1 c. all-purpose flour
Cream Cheese Icing
Sliced almonds

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

With wooden spoon, stir in the flour. Dough should be quite soft. Cover and chill for 45 minutes to 1 hour or prepare dough the day before. Cover and refrigerate. Remove 1 hour before shaping.

Prepare Cream Cheese Icing. 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. Bake at 350 degrees for 10 to 12 minutes until cookies feel firm, but are not browned. Cool. Top each cookie with spoonful of icing. Garnish with sliced almonds.

Cream Cheese Icing: Blend 1 (3 ounce) package soft cream cheese with 1 cup powdered sugar until creamy and smooth. Add 1 teaspoon vanilla or 1/4 teaspoon of another extract: Almond, peppermint, lemon, or orange. A few drops of red or green food coloring may be added. Mix well. (Food coloring optional.)