Shortbread Cookies

1. 1

   Cream butter in mixer until smooth.

2. 2

   Add granulated sugar and beat until light and fluffy.

3. 3

   Add enough flour until mixture sticks together.

4. 4

   Gather dough and divide into 6 portions with minimum handling and using wax paper or foil.

5. 5

   Shape each dough into small log.

6. 6

   Wrap in foil and refrigerate overnight or until firm enough to slice.

7. 7

   Slice into 1/2-inch pieces and place on ungreased pan.

8. 8

   Bake at 275u00b0 for 45 minutes or until slightly brown on bottom and then cool.

9. 9

   Blend powdered sugar with lemon juice until smooth.

10. 10

    Frost top of each shortbread cookie.

11. 11

    Garnish with slices of maraschino cherries if desired.

No additional tips available.