INGREDIENTS

* 1 cup butter
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 12 maraschino cherries

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C.)
2. Combine butter or margarine, flour and confectioner’s sugar and beat for 10 minutes.
3. Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.
4. Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

INGREDIENTS

* 1 cup butter, softened
* 1 1/2 cups all-purpose flour
* 1/2 cup confectioners’ sugar
* 1/4 cup red maraschino cherries, quartered
* 1/4 cup green maraschino cherries, quartered

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

INGREDIENTS

* 2 cups butter
* 1 cup brown sugar
* 5 cups sifted all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and brown sugar until smooth. Sir in flour, and knead by hand until dough comes together. At first the dough will seem dry and crumbly but don’t give up, keep mixing. Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies. Do not let them brown. Remove from cookie sheets to cool on wire racks.