Shortbread Cookies

Grab your maraschino cherries and gold spray paint – it’s Caker Cooking’s month-long Christmas extravaganza! 
The holiday season holds a special place in my caker heart on account of my annual Caker Christmas party where I force invite Italian people to make – and eat – caker food. Leading up to my big party on December 22, I’ll be posting caker holiday recipes, stunning Christmas crafts that you (or a three-year-old) can make, as well as holiday faves from Caker Cooking readers.

In the meantime, I’m taking a break from snowing my windows to enjoy a glass of rum-spiked eggnog, along with these granny-approved shortbread cookies. Cakers don’t usually use real butter in our recipes because a) it’s expensive and b) who has time to sit around waiting for butter to soften? But we make a yearly exception for these melt-in-your-mouth classics. 
When my mom used to make shortbread cookies, she always chintzed out on the best part – the maraschino cherry. (They looked like fingernail clippings.) I say don't hold back. Cut those beauties in half! The more these cookies look like boobies, the better. 
1 cup butter½ cup icing sugar1½ cups flourred and green maraschino cherries
Preheat over to 300°. In bowl, add butter and icing sugar. Beat for 2 to 3 minutes on medium speed with electric mixer. Add flour, then beat again until well blended. Drop by spoonfuls on greased cookie sheet and top with cherry. Bake for 8 to 10 minutes (or until light brown edges appear). Remove and cool.
Source: Royal Recipes for the Love of Tiny Hearts