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. ---------------------------------------------------------------------------
Nutrition
Ingredients
