1 c. butter, softened
1/3 c. powdered sugar, sifted
1 3/4 c. all-purpose flour
Pinch salt
3 tbsp. dry custard mix
15 candied cherries, cut in half

Preheat oven to 350 degrees. Grease several baking sheets with butter and dust with flour. In medium bowl, beat butter and powdered sugar until very light and creamy. Sift flour, salt, and custard mix into bowl; mix into butter with a wooden spoon to form a soft dough.

Put dough in piping hot bag fitted with a 10-point star tip (1/2 inch). Pipe shell shapes onto prepared baking sheets. Place one cherry half on pointed end of each shell.

Bake 20 minutes, until very lightly browned. Cool on sheets a few minutes before removing to wire racks. When completely cooled, sprinkle powdered sugar lightly over cookies. Makes about 30 cookies.