Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup maraschino cherries, drained, patted very dry, and finely chopped
- 1/2 cup pecans or walnuts, finely chopped (optional)
Instructions
- In a large mixing bowl, beat the softened butter and 1/2 cup of powdered sugar until the mixture is smooth and creamy.
- Stir in the vanilla extract and salt, mixing well to combine.
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed until a soft dough forms.
- Gently fold in the finely chopped maraschino cherries and the chopped nuts if you are using them. Ensure the cherries are distributed evenly throughout the dough.
- Cover the bowl and refrigerate the dough for at least 30 to 60 minutes. This makes the dough easier to handle and prevents spreading.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop about one tablespoon of dough and roll it into a 1-inch ball using your hands. Place the balls on the prepared baking sheet, leaving about an inch of space between them.
- Bake for 12 to 15 minutes, or until the bottoms are very lightly golden. The tops should remain pale.
- Allow the cookies to cool on the pan for about 5 minutes until they are safe to touch but still warm.
- Fill a small bowl with extra powdered sugar. Roll each warm cookie in the sugar until coated.
- Place the cookies on a wire rack to cool completely. Once they are cold, roll them in the powdered sugar a second time for a thick, snowy finish.
- Cook Time: Not specified