2 cups Snowflake all-purpose flour
1/2 teaspoon salt
1/4 teaspoon Moirs baking powder
1 cup Marvello butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla essence
Cherries, angelica and silver balls for decoration
Into a bowl, sift together flour, salt and baking powder.
In a large bowl with an electric mixer, beat butter until creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Add egg and vanilla and beat until combined well.
Gradually add flour mixture, beating until mixture just forms dough.
Divide dough between two large sheets of wax paper and form each half into a 10 x 1.5 cm log, wrapping it in wax paper.
Chill logs until firm, at least four hours, and up to five days.
Dough may be frozen, wrapped in foil, for up to two months.
Let dough soften slightly before cutting.
Pre-heat oven to 160 degrees, and lightly grease a baking sheet using butter or cooking spray.
Cut your cookies and place in the baking tray about a centimetre apart.
Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool.
Decorate with sliced cherries, angelica and silver balls.
Cookies may be kept in an airtight container at room temperature five days.