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Blend slowly into the creamed mixture until a soft dough forms.
Split dough into 2 equal round portions.
Wrap the dough rounds in plastic wrap and chill for a couple of hours
at least.
You can freeze one of the cookie dough portions for later if you like.
This dough will also last in the fridge for 3-4 days so that you can
bake a few up at a time and enjoy them fresh from the oven if you
like.
To bake the cookies preheat the oven to 350 degrees F and line
cookie sheets with parchment paper.
Roll the dough out to a little less than 1/4 of an inch on a lightly
floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie
cutters) to cut out the cookies.
Place the cookies on the parchment paper a half inch apart. Add a
half maraschino or glacé cherry to the center, or a baking gum
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