Shortbread Cookies

Posted by BettyBoop at recipegoldmine.com

Here is another one of my favorite shortbread cookies.

1 cup sweet butter, softened (do not substitute)
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
48 well drained maraschino cherries cut into small pieces
    (or if you like you can use the same amount of candied
    red or green cherries)

Heat oven to 350 degrees F.

Beat butter until light and fluffy. Gradually beat in the confectioners' sugar mixing well. Add vanilla extract and flour, beating well until dough cleans the sides of the bowl. Remove from bowl cover and chill thoroughly for at least 1 hour.

Roll out dough 1/2 inch thick on a lightly floured board. Cut into 2-inch rounds with a cookie cutter. Place on ungreased cookie sheets and decorate with chopped cherries.

Bake for 20 to 25 minutes. Remove and cool completely. Store in airtight container.

Approximately 24 cookies

Once again, you can drizzle the tops with some melted bittersweet chocolate.