Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- ½ cup maraschino cherries, drained and chopped
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, sift together the flour and salt.
- Gradually add the flour mixture to the creamed butter and sugar, mixing gently until just combined.
- Fold in the chopped maraschino cherries, ensuring even distribution.
- Shape the dough into a 2-inch diameter log and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
- Remove chilled dough and slice into ¼-inch thick rounds. Place on the prepared baking sheet, spaced 1 inch apart.
- Bake for 15 to 18 minutes or until the edges start to turn light golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure maraschino cherries are well-drained to avoid excess moisture.
Handle dough gently to maintain crumbly texture.
Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 20
- Cook Time: 18