Preheat oven to 300F/150C. Line baking sheet/s with parchment paper and set aside.

In a large bowl add the butter and beat it until light and creamy.

To the creamed butter add the powdered sugar and beat well. Then add the vanilla extract and cream it again.

Now add the sifted all-purpose flour and cornstarch into the creamed butter and sugar mixture and mix well. If you feel that the cookie dough has a sticky texture, cover the bowl or transfer the dough to an air-tight container and chill it in the fridge for about 30 minutes.

Use a tablespoon to scoop out the dough and roll it in your palms (dusted with some cornstarch, if necessary so that it won't stick in your hands) and place it on the prepared baking sheet at least 2 inches apart.

Dip the tines of a fork in cornstarch and press the rolled cookie dough to flatten slightly.

Add sprinkles on top of the cookies or pressed half a candied cherry in the middle of each cookie and put it in the oven and bake for 14-16 minutes or until set.

Remove the baking sheet from the oven and place it on a wire rack to cool completely before storing the cookies in an airtight container or packing it for family and friends.