• 1 cup butter, softened
  • 1 1/2 cups all-purpose flour
  • 1/2 cup icing sugar or 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup red maraschino cherry
  • 1/4 cup green maraschino cherry
  • 1 Preheat oven to 350 degrees F.
  • 2 In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
  • 3 Prepare cookie sheets with parchment paper.
  • 4 Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
  • 5 Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
  • 6 Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
  • 7 Remove from oven and let cool on cookie sheet for about 5 minutes.
  • 8 Transfer onto wire racks to finish cooling.
  • 9 Store in a container with a lid and separate each layer with wax paper.
  • 10 NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
  • 11 Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
  • 12 A thumbprint in the cookie, filled with your choice of jam is very tasty.
  • 13 It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.