Christmas Cherries

 I'm always trying to find Christmas cookies that are just slightly different, but still easy to bake. And of course, they have to be delicious! Well, here's one that fits the bill! Just looking at them, you'd think you're about to have your usual butter or shortbread cookie, right?  Buttery, yes, but then you get hit with a nice burst of citrus. It's REALLY a nice blend of flavors! And you can already see how lovely they look on a plate. Add them to your mixed tray of cookies to add a festive touch! They're perfect with a cup of tea or an ice cold glass of milk. I betcha Santa would love them too! Leave him a plate of them on Christmas Eve, and you just might get a few extra presents!
I'm not sayin, I'm just sayin!

2 sticks salted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 egg yolks, stirred
Zest and juice of 1 lemon
Zest of 1 orange
2 cups all-purpose flour, sifted twice
Green and red candied cherries, for topping

 In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until fluffy. Add the vanilla, egg yolks, lemon zest and juice and orange zest and mix until combined. Use a rubber spatula to scrape the bowl, then mix again. Add the sifted flour and mix until combined. Transfer the dough to a resealable plastic bag and refrigerate until firm, at least 1 hour. When ready to make the cookies, preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Cut about 18 candied cherries in half. Roll the dough into small balls and set on the prepared baking sheets. Gently press 1 cherry half cut-side down into each ball. Bake about 20 minutes, removing the cookies from the oven before they brown. Cool on a wire rack.

Tips:

Be sure to really press the cherries into the dough so that they'll stay centered in the ball of dough. A few of mine sort of baked sideways and wound up looking a little wonky. LOL 

Btw, I forgot to mention that this recipe is Ree Drummond's. Just giving credit where it's due!