Preheat oven to 300°F (150°C).
Stir together corn starch, icing sugar and flour.
With a wooden spoon, blend in butter until soft, smooth dough forms.
Shape into 1 inch balls. If dough is too soft to handle, cover and chill 30 minutes.
Place 1 ½ inches apart on ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to ¼ inch thick; cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake cookies in preheated oven 15 – 20 minutes or until edges are lightly browned.
Cool on wire rack.