These buttery, melt in your mouth shortbread cookies have a delicious red cherry in the center of each cookie and then dusted with powdered sugar!

Are you making cookie tray for the holidays?
This cherry shortbread cookies has been a Christmas tradition in my family ever since I can remember. My Grandma’s made these every year at Christmas time and I have to say they are to this days one of my favorite cookies ever!
Maraschino Cherry Cookies are wonderful addition to your Christmas cookie tray or cookie exchange.
Not only are these delicious, these festive simple cookies are easy enough to make with the kids and everyone will enjoy eating them!
Ingredients you will need:
• unsalted butter
• confectioners powdered sugar
• all-purpose flour
• cornstarch
• salt
• vanilla extract
• almond extract
• 24 maraschino cherries

What Does the Cornstarch Do?
The added cornstarch in this homemade cookie recipe actually helps to give them their soft texture. When you combine cornstarch and flour into a mixture, the cornstarch can help to make the baked good lighter and fluffier.
How to Make Maraschino Cherry Shortbread Cookies?
• In a large bowl, beat butter and powdered sugar until light and very fluffy and aerated
• Mix in the flour, cornstarch, salt, vanilla extract, and almond extract until well combined.
• Dust your hands with cornstarch then form dough into dough into balls about 2 teaspoons to 1 tablespoon in size.
• Place on lined cookie sheets, leaving a little room for spreading. Cookies will not spread much as they bake. Using a cup dipped in cornstarch, press lightly on top of each dough ball to flatten top and create a disk shape.
• In center of each cookie, gently press in a maraschino cherry until 2/3 of cherry is inside cookie dough disk
• Bake for 14-15 minutes
• Remove from oven and cool on baking sheet
• Dust with powdered sugar

How to Store Shortbread cookies?
The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.
How to Freeze the Dough?
To freeze the dough, form the cookies into balls first then place on a baking sheet and freeze. Once the dough is firm, transfer to an airtight container and freeze for up to 3 months.
Bake from frozen and add 2-4 minutes onto the baking time.

Can you Freeze Baked Cookies?
Yes, to freeze baked cookies, after baking cool the cookies completely. Freeze in an airtight container. When ready thaw, place the cookies on a cookie sheet or plate lined with paper towel and thaw in the fridge.
I can only use three words to describe these Maraschino Cherry Shortbread Cookies, it is these: buttery, melt in your mouth, heavenly! Enjoy!