Delightful cherry-filled cookies with a sweet powdered sugar coating.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and confectioners' sugar until smooth.
Use a hand mixer for a quicker and smoother blend.
Gradually add the flour to the butter mixture, mixing until a soft dough forms.
Adding the flour in parts prevents clumping.
Take a tablespoon of dough and flatten it slightly in your hand.
Keep your hands slightly floured to prevent sticking.
Place a maraschino cherry in the center and wrap the dough around it, forming a ball.
Ensure the cherry is completely covered to prevent leaks.
Place the dough balls 1 inch apart on an ungreased baking sheet.
Spacing prevents the cookies from sticking together as they bake.
Bake in the preheated oven for 18-20 minutes, or until the bottoms are lightly browned.
Check the cookies at 18 minutes to avoid overbaking.
Remove the cookies from the oven and let them cool slightly on the baking sheet.
Cooling slightly helps them firm up for handling.
Roll the warm cookies in confectioners' sugar to coat them evenly.
Rolling while warm ensures the sugar sticks well.
Transfer the cookies to a wire rack to cool completely.
Cooling completely prevents the cookies from becoming soggy.
Serve the cookies on a platter and enjoy with your favorite beverage.
Arrange them neatly for an appealing presentation.
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