Cream Cheese Drops (Egg-Free)

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

In a medium bowl, stir together flour, cornstarch and salt. Set aside.

In a large bowl, cream together sugar, butter and cream cheese until light and fluffy. Add vanilla and mix to combine.

Add flour mixture to creamed mixture and beat well to combine. Mixture should be a little crumbly, but if it is too dry to form into balls, mix in a few drops of milk until it is easier to handle.

Shape dough into 1 inch balls and place on cookie sheets about 1-2 inches apart. Bake for 5-7 minutes or until set on top and lightly browned on the bottom. Remove from oven.

Allow cookies to cool on the sheet for a couple of minutes and then remove them to a wire rack to cool completely.

Once the cookies are cool, make the glaze. Put all the ingredients together in a large bowl and whisk until smooth.

Dip the top of each cookie into the glaze and then decorate with sprinkles, if desired. Let the cookies stand until the glaze hardens before storing.

Makes about 3 dozen cookies.