Delight in these buttery and festive shortbread cookies, perfect for any holiday occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the butter, icing sugar, and vanilla extract using an electric mixer until smooth and creamy.
Ensure the butter is at room temperature for easier mixing.
Gradually add the sifted flour to the mixture, blending until a soft dough forms.
Adding the flour in portions prevents overmixing.
Line a cookie sheet with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
Scoop out small portions of dough and place them on the prepared cookie sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Cut the maraschino cherries into halves and press one half onto the center of each cookie.
Alternating red and green cherries adds a festive touch.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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