Ingredients
Equipment
Method
- Beat room temperature unsalted butter with powdered sugar and vanilla extract using a mixer until light, fluffy, and creamy.
- Combine all-purpose flour with salt and sift into the butter mixture. Knead gently until it forms a dough.
- Fold in the chopped maraschino cherries and chocolate chips evenly throughout the dough.
- Place the dough onto cling film, shape it into a log, wrap it tightly, and refrigerate for at least one hour.
- Remove the dough log from the fridge, slice into round cookies, and arrange them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 325°F (163°C) for about 15 minutes until cookies are lightly golden.
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving plate.
Nutrition
Notes
These cookies are incredibly versatile; consider altering the extract or adding nuts for customized flavors.