1-Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking. This keeps your cookies from sticking and makes cleanup easy.

2-In a mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, ensuring a tender and crumbly texture in your shortbread cookies.

3-Gradually add the all-purpose flour to the butter mixture, mixing gently to combine without overworking the dough, which helps maintain the delicate crumb.

4-Fold in the chopped Maraschino cherries evenly throughout the dough, distributing their sweet, distinctive flavor without squishing them.

5-Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up for easy slicing. For more cherry-inspired treats, check out similar recipes on the site.

6-Slice the chilled dough into 1/4-inch thick rounds and arrange them on the prepared baking sheet, spaced evenly, about 1 inch apart.

7-Bake as mentioned for 10 to 15 minutes, until the tops are lightly golden. If slices crumble, gently press them back together before baking.

8-Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. You’ll end up with about 24 cookies ready to enjoy!