1 c. butter (room temp.)
3/4 c. unsifted cornstarch (mix before measure)
1/3 c. unsifted powdered sugar (mix before measure)
1 c. all-purpose flour (stir before measure)
Cream Cheese Icing (recipe follows)
Sliced almonds

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 flour. Dough should be soft.

3. Cover and chill for 45 to 60 minutes.

4. Prepare Cream Cheese Icing.

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 a cookie.

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

7. Cool. Top each cookie with spoonful icing. Garnish with almonds.