Flower Shortbread Cookies

Ingrediants:

Instructions:

1. Beat butter and sugar until smooth.
2. Seperately, mix flour and cornstarch.
   • If you skip this step and just add them both to the butter mixture, the result will be crumbly.
3. Add "dry" mixture to "wet" mixture in thirds.
4. Form the mixture into 2 "logs", each about 4 cm in diameter.
5. Wrap the "logs" in wax paper and place in the fridge.
6. After at least 2 hours, remove the logs and slice into 32 cookies, each about 1/2 cm thick. (i.e. slice into halves 5 times)
7. Place the cookies on an ungreased cookie sheet.
8. Slice green and red candied cherries into slices and eigths (in half each way), respectively.
9. Bake at 325°F (160°C) for 12 - 15 minutes. Remove the cookies when the edges turn golden brown.