Ingredients:

  • 227 g unsalted butter, softened to cool room temperature
  • 120 g powdered sugar, sifted
  • 1 large egg yolk (about 17 g)
  • 4 g pure vanilla extract
  • 281 g all-purpose flour
  • 3 g fine salt
  • 24 maraschino cherries, drained and patted very dry
  • 120 g powdered sugar, sifted (for the glaze)
  • 30 ml reserved maraschino cherry juice from the jar
  • 15 ml milk, only if the glaze feels too thick

Instructions:

  1. Drain the maraschino cherries in a sieve for 5 minutes. Reserve 30 ml of the juice for the glaze.
  2. Spread the cherries on paper towel and pat them completely dry.
  3. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  4. In a large bowl, beat the softened butter and 120 g powdered sugar on medium speed for about 2 minutes, until pale and fluffy.
  5. Add the egg yolk and vanilla. Beat until smooth.
  6. Turn the mixer to low. Add the flour and salt and mix just until a soft dough forms and no dry streaks remain.
  7. Scoop the dough into 2-tablespoon portions (about 27 g each) and roll each into a smooth ball. Place the balls on a plate and refrigerate for 30 minutes, until firm and cool, not hard.
  8. Arrange the chilled balls 2 inches apart on the prepared baking sheets.
  9. Press one dried cherry gently onto the top of each ball, just enough to hold it in place.
  10. Bake for 10 to 12 minutes, until the edges are just set and the bottoms are light golden. The tops will stay pale.
  11. Rest the cookies on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Whisk 120 g powdered sugar with the reserved cherry juice until smooth and pourable. If too thick, add milk, ½ teaspoon at a time.
  13. Drizzle a little glaze around each cherry or spoon a thin ring over it. Let the glaze set for about 10 minutes.