Mrs. Brown’s Belgium Cookies

1 cup icing sugar
1 pound margarine
4 cups flour
1 cup cornstarch
4 Tablespoons milk
pinch of salt

Blend all of the ingredients well; add milk last, 1 Tablespoon at a time. Divide dough into 2 pieces and wrap in plastic wrap. Refrigerate dough an hour or more then let it stand on the counter 15 minutes before rolling.

Sprinkle surface with flour to prevent sticking. Roll dough using enough flour to keep your rolling pin from sticking. It helps to lift the dough and make sure it isn’t sticking to the counter too. Cut with cookie cutters or a glass of the size you want (remember that the backs have to line up to make a sandwich so your cutters have to be symmetrical).

Place cookies on an UNGREASED cookie sheet with a bit of space between.

Bake in 350° oven until golden on the edges; about 12 minutes. Cool completely.

Spread strawberry or raspberry jam on one cookie and place another on top.

Ice with an icing sugar and milk mixture that will run enough to set smooth but not enough to run right off the cookie (about 1 cup of icing sugar to 1 Tablespoon of milk should do it). Place a cherry (or other decoration of your choice) on each cookie as you ice it. Let set until icing is dry.