1 c. butter, soft
3/4 c. cornstarch
1/3 c. powdered sugar
1 c. flour

ICING:

1/2 c. powdered sugar
1/4 tsp. almond extract
1/4 tsp. peppermint extract

Beat butter until creamy on low speed. Slowly add cornstarch and powdered sugar. Beat at medium high until fluffy. With wood spoon stir in flour, shape into log, roll in wax paper. Chill 45 minutes then slice into 24 cookies. Place 1 1/2" apart on ungreased sheet. Finger press slight indent on top of each cookie. Bake 350 degrees for 11 minutes until feels firm but are not browned. Cool.

In 2 small cups mix 1/4 powdered sugar with each extract. Tint almond icing pink, peppermint icing green. Thin icing as needed with milk or water. Spoon into indent of cookie.