Beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Turn speed to medium high and beat until fluffy. With wooden spoon, stir in the flour. Dough should be quite soft. Cover and chill for 45 minutes to 1 hour. Or, prepare dough the day before, cover and refrigerate, remove from refrigerator 1 hour before shaping cookies.

Prepare CreamCheese Icing. Roll dough into 24 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. With finger, press a slight indentation on the top of each cookie. Bake at 350F for 10-12 minutes until cookies feel firm but are not browned. Cool. Top each cookie with spoonful of icing. Garnish with sliced almond if desired.

Cream Cheese Icing: Blend cream cheese with powdered sugar until creamy and smooth. Mixture will seem stiff, but will liquefy as it is beaten. Mix in vanilla and add a few drops of red or green food coloring. Mix well.