Italian Butter Cookies with Cherry Centers
Ingredients
- 2½ cups all-purpose flour
- ⅛ tsp salt
- 1 cup butter or ½ butter + ½ Crisco
- 1¼ cups powdered sugar
- 2 egg yolks or 1 whole egg
- ½ tsp almond extract
- 1 tsp vanilla extract
- Maraschino cherries halved
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Sift flour and salt together.
- Cream butter and sugar until light and fluffy.
- Add egg yolks, almond, and vanilla extracts.
- Blend in dry ingredients until smooth.
- Pipe with 6B tip onto parchment.
- Press cherry halves in center.
- Bake 6–8 minutes until lightly golden.
- Cool completely before storing.
Notes
Store airtight up to 1 week or freeze up to 3 months.