Shortbread Cookies

Directions

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 275° 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.
12. 12
    Makes about 6 dozen cookies.