Preheat oven to 350°F (180°C).

Line cookie sheet with parchment paper.

Cream the softened butter until light and fluffy.

Sift together icing sugar, cornstarch, and flour in a separate bowl.

Gradually add the dry ingredients and vanilla extract to the creamed butter.

Beat until the mixture reaches a whipped butter consistency.

Drop by teaspoonfuls onto the prepared baking sheet, leaving space between each cookie.

Alternatively, use a cookie gun with a star or spritz tip to form the cookies.

Decorate with small pieces of green or red cherries or coloured sprinkles, if desired.

Bake for 15-20 minutes, or until the edges are lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Store well in a covered tin.