Ingredients:
1 3/4 C. flour
1/4 C. cornstarch
1 tsp. baking powder
1/2 C. butter, softened
1 C. sugar
1 large egg
1/2 tsp. vanilla extract
Directions:
Mix in a bowl the flour, cornstarch and baking powder. Cream in a separate bowl the butter, sugar, egg and vanilla. Stir flour mixture into the remaining creamed ingredients gradually, until blended. Cover and chill 15 minutes or longer. Roll dough on floured surface to 1/8-inch thickness and cut with Christmas-shape cookie cutters. Place on greased cookie sheets and decorate with sprinkles (or icing could be used, after baking). Pierce a small hole through each cookie, toward the top center portion (use a barbecue skewer). Bake at 350ºF for 8 minutes. Cookies are still pale-colored when finished, not browned. Cool on a cookie sheet.
Store in an airtight tin for 2 to 3 weeks. Use yarn or wire ornament hangers to hang cookies on your Christmas tree. They are best if eaten and replenished daily.
