Drain the maraschino cherries thoroughly using a fine-mesh strainer.

Place them between layers of paper towels and gently press to remove as much moisture as possible.

Chop the cherries into small pieces, approximately 1/4 inch in size. Spread the chopped cherries on a fresh paper towel and allow them to dry for another 10 minutes.

This step is important because excess cherry syrup can make the cookie dough too wet and affect the final texture.

Step 2: Cream the Butter and Powdered Sugar

Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and powdered sugar using an electric mixer until smooth, light, and creamy.

This usually takes approximately 2 to 3 minutes. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Add the vanilla extract and optional almond extract. Mix again until combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt.

Gradually add the flour mixture to the butter mixture, mixing on low speed.

Continue until a soft dough begins to form. Avoid overmixing because too much mixing can make the cookies less tender.

The dough should look slightly crumbly at first but should come together when pressed between your fingers.

Step 4: Fold in the Cherries

Add the finely chopped and well-dried maraschino cherries to the dough.

Using a spatula or your hands, gently fold them in until they are evenly distributed.

Try not to crush the cherry pieces while mixing. You want small, visible red pieces throughout the dough.

If the dough feels too sticky because of the cherries, refrigerate it briefly before shaping.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for approximately 30 to 45 minutes.

Chilling helps firm up the butter, making the dough easier to handle and helping the cookies maintain their shape during baking.

If you prefer slice-and-bake cookies, you can shape the dough into a log before chilling.

Step 6: Shape the Cookies

Remove the chilled dough from the refrigerator.

Scoop approximately 1 tablespoon of dough and roll it gently into a ball. Place each ball on the prepared baking sheet, leaving about 2 inches between cookies.

Gently flatten each ball with your palm or the bottom of a glass to create a thick round cookie.

You can also shape the dough into small squares or use a cookie cutter if you prefer a more decorative shortbread appearance.

Step 7: Bake Until Set

Place the baking sheets in the preheated oven.

Bake for approximately 12 to 15 minutes, or until the edges are lightly golden and the centers look set.

Shortbread cookies should remain fairly pale, so avoid waiting until the entire cookie turns golden brown.

Remove the baking sheets from the oven and allow the cookies to cool for approximately 5 minutes before transferring them to a wire rack.

Step 8: Cool Completely

Transfer the cookies carefully to a wire cooling rack.

Allow them to cool completely before adding any decorations.

Shortbread cookies are delicate while warm, so giving them enough time to cool helps prevent them from breaking.

Step 9: Add the Optional White Chocolate Drizzle

If desired, melt the white chocolate chips or melting wafers in a microwave-safe bowl.

Heat in 15- to 20-second intervals, stirring between each interval until smooth.

Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag.

For an extra festive appearance, sprinkle a few tiny pieces of finely chopped maraschino cherries over the drizzle before it sets.

Allow the chocolate to firm completely before serving or storing.