1 1/2 lbs butter
1 1/4 c icing sugar
1/2 c cornstarch
5 c flour (or more)

Whip butter, and add icing sugar. Whip until light and fluffy. Add 1 cup of flour and then add the cornstarch. Work remainder of flour in. You may have to add more flour if the mixture is too soft to handle. It should not be too dry. Roll out and cut with cookie cutter. Prick well with a fork.

If desired, top with small pieces of glazed cherries or colored sprinkles.

Bake at 325 until light brown (about 8 minutes). Do not over bake.

Cool on paper towels to absorb excess oil.