Ingredients
Method
- Preheat oven to 400°F. In a large bowl, cream butter and sugar with electric mixer.
- Beat in egg, vanilla and cherry juice. In a separate bowl, combine baking powder and flour.
- Add to butter mixture, one cup at a time, mixing until just combined after each addition.
- The dough will be crumbly at first but then come together and be stiff.
- Add chocolate chips and chopped cherries and blend just until mixed through.
- Do NOT chill dough. Divide dough into two balls and flatten slightly.
- On a floured surface (I use a big cutting board), roll each ball to about ⅛” – ¼” thick.
- Using cookie cutters, cut out desired shapes. Repeat with remaining dough.
- On ungreased cookie sheet, bake on middle rack of oven 6-8 minutes or until cookies are lightly browned on edges. Remove from oven and keep on baking sheet for 2 minutes.
- Using a spatula, remove cookies to cooling rack and cool completely.
- Store in airtight container for up to a week or in freezer for up to three months.