Ingredients
Method
Preparation
- Preheat oven to 325°F (165°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture until combined.
- Gently fold in the chopped maraschino cherries.
Baking
- Roll the dough into 1-inch balls and place them on an ungreased baking sheet about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your hand.
- If desired, sprinkle sanding sugar over the tops for a festive touch.
- Bake for 18-20 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months. Reheat by placing on a baking sheet in a warm oven for a few minutes.