Whipped Shortbread Cookies

1. In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
2. Prepare cookie sheets with parchment paper.
3. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
4. Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
5. Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
6. Remove from oven and let cool on cookie sheet for about 5 minutes.
7. Transfer onto wire racks to finish cooling.
8. Store in a container with a lid and separate each layer with wax paper.

NOTE:

1. If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
2. Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
3. A thumbprint in the cookie, filled with your choice of jam is very tasty.
4. It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.