2 cups butter (1)
1 cup icing sugar (1/2)
3 cups flour (1 1/2)
1/2 cup corn starch (1/4)
1) In a medium sized mixing bowl, cream butter and sugar until fluffy.
2) In a separate bowl, mix flour and cornstarch and then add, all at once, to the above.
3a) Drop option: Drop from teaspoon onto parchment paper lined cookie sheet and garnish with a small piece of maraschino cherry or an almond or a crushed bit of candy cane.
3b) Cut option: Roll into wax paper and refrigerate until butter is hard. Cut into 1/2 inch slices (and then into shapes, if you like). Place onto parchment paper lined cookie sheet.
4) Bake at 325 for 8-12 min (until edges are light brown).