Ingredients
1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature: High ratio melt-away richness; European-style (82% fat) yields superior flavor/texture—room temp (poke dents) creams maximum volume.
1/2 cup powdered sugar: Confectioners’ dissolves grainless sweetening, aerates light—no granulated grit toughens.
1 1/2 cups all-purpose flour: Structure tender-crisp; spooned/leveled (180g) prevents dense pack.
1/2 cup cornstarch: Tenderizes inhibits gluten sandy shortbread hallmark; potato starch subs grain-free.
Maraschino cherries, halved (for topping): ~24 halves juice-candied red pop; pat-dry paper towels prevents sink/soften—Luxardo upscale, jarred classic.
Instructions
Preheat & Prep: 350°F (175°C), line 1-2 sheets parchment/silpat—no grease, ensures release/no-spread. Cold sheets optional chill-control.
Cream butter & sugar: Large bowl, hand/stand mixer medium 2-3 minutes pale fluffy volume-doubled—scrape sides/beater twice uniform. Pale signals air-trapped lift.
Add dry ingredients: Low speed sift/add flour + cornstarch gradually—no streaks lumps; dough shaggy initial, mix 30-60 seconds pulls together—overmix activates gluten tough. Scrape final incorporate; soft non-sticky perfect.
Scoop & shape: 1-tbsp scoop (#50 ideal) portions smooth balls palms—~24-30 even. 2 inches apart sheets; thumb/spoon-back gentle center-indent 1/4-inch deep—smooth cracks finger-damp.
Top cherries: Pat cherry halves paper towels dry; press cut-side-down indents secure—juice minimal prevents overflow/soft.
Bake: Middle racks 12-15 minutes rotate 8-min—bottoms light golden, tops pale set (no brown). Overbake hardens crumble lost. Sheet-cool 5 minutes firm rack-complete.
Cool & store: Rack fully (~30 minutes) handles; airtight tins room temp 2 weeks, freeze parchment-layered 3 months thaw airtight.
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