Sift together corn starch, icing sugar and flour.
With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
Shape into 1 inch (2.5 cm) balls.
Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack. Makes 2 dozen small cookies