Prepare the Cherries

• Drain the maraschino cherries thoroughly and pat them dry with paper towels.
• Finely chop the cherries and gently blot them again to remove as much moisture as possible. Set aside.

Make the Cookie Dough

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy.
• Add the vanilla extract and mix until combined.
• Gradually add the flour and salt, mixing on low speed until a soft dough forms.
• Gently fold in the chopped cherries and optional nuts until evenly distributed.

Shape the Cookies

• Scoop about 1 tablespoon of dough and roll it between your palms into a small ball.
• Arrange the dough balls on the prepared baking sheet, leaving about 1 inch between each cookie.
• If the dough feels too soft, refrigerate it for 15–20 minutes before baking.

Bake the Cookies

• Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale.
• Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.

Coat with Powdered Sugar

• Place the first cup of powdered sugar in a shallow bowl.
• While the cookies are still slightly warm, gently roll each one in powdered sugar until coated.
• Transfer them to a wire rack and allow them to cool completely.
• Once cooled, roll the cookies in the remaining powdered sugar for a thick, snowy finish.