3 cups butter, softened
1 1/2 cups confectioners' sugar, sifted
4 1/2 cups all purpose flour
1 1/2 cups cornstarch
nonpareils and/or halved candied cherries
Using a heavy-duty mixer, beat butter on medium speed until light and fluffly. Gradually add dry ingredients, beating constantly until well blended. Dust hands lightly with additional cornstarch. Roll dough into 1 " balls, dip in nonpareils and place on ungreased cookie sheet. Press lightly with a floured fork. To decorate with cherries, place balls on cookie sheet and press lightly with fork. Top each with a cherry half. Bake at 300 for 20-22 minutes or until cookie is set but not browned. Yield 16-18 dozen.
1 1/2 cups confectioners' sugar, sifted
4 1/2 cups all purpose flour
1 1/2 cups cornstarch
nonpareils and/or halved candied cherries
Using a heavy-duty mixer, beat butter on medium speed until light and fluffly. Gradually add dry ingredients, beating constantly until well blended. Dust hands lightly with additional cornstarch. Roll dough into 1 " balls, dip in nonpareils and place on ungreased cookie sheet. Press lightly with a floured fork. To decorate with cherries, place balls on cookie sheet and press lightly with fork. Top each with a cherry half. Bake at 300 for 20-22 minutes or until cookie is set but not browned. Yield 16-18 dozen.
