½ cup (1 stick) unsalted butter
½ cup sifted confectioners' sugar
2 cups all-purpose flour
For the icing:
¼ cup (½ stick) unsalted butter
2 cups sifted confectioners' sugar
1 teaspoon vanilla
1 tablespoon milk
Cream butter; stir in sifted sugar and flour. Roll into ball (use plenty of flour on hands, dough and cutting board) and roll out to ½-inch thickness. Place on cookie sheet lined with parchment paper and cut with circular cookie cutter. Bake at 325 degrees for 10 minutes until just slightly brown on the bottom. Cool on rack.
For icing, cream butter, then gradually add sugar, vanilla and milk. Spread a dollop of icing on the center of each cookie. Top with a piece of red or green cherry.
Yield: Makes 3 dozen.
Freezeworthy: Yes, but cool completely first, unfrosted. Frost after thawing.
Submitted by Maura Hendrix, St. Petersburg
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