A cookie-cutter Christmas...

In an attempt to stay warm on a snow day last week, and without the luxury of a crackling fireplace, I decided to make the first batch of Christmas cookies of the season. The famous and traditional recipe selection I chose was that of whipped shortbread.

Note: Be sure to add all the flour otherwise you may end up with one large cookie.

Whipped Shortbread

Pre-cut red or green maraschino cherries into eights for decorating. Trust me, this can be done.

1/2 lb butter

1/2 lb margarine
1 c. icing sugar
3 1/2 c. flour

1/3 c. corn starch

*I also added 2 tsp. of butter flavored syrup as

if it wasn't rich enough. = )

Combine all dry ingredients together. Then in a mixer on low, add the dry ingredients to the butter and margarine.

Spoon onto non-greased baking pan in one inch by one inch sized dollops. Top with cherry.
Bake for 10-15 minutes at 350 degrees.

Eat the ones that fall apart.
Leave oven door open to heat up the kitchen and to fill with the scent of cookies.
Curl up onto the couch and vow to never eat cookie dough again...

Oh, and hide them in the freezer until Christmas.

Yield: about 145 cookies and one tummy ache.