Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons Cherry Heering or kirschwasser
• 3 tablespoons minced dried cherries
• 1 teaspoon vanilla extract

Instructions

1. Cream butter on medium speed until light, about 2 minutes. Add sugar and beat for another 2 minutes. Add flour and mix well. Stir in cherry liqueur or brandy, minced dried cherries, and vanilla.
2. Gather dough into a ball and cover with plastic wrap or aluminum foil.
3. Refrigerate for 30 minutes.
4. Preheat oven to 325 degrees F. Lightly grease or spray cookie sheets.
5. Break off small pieces of dough and roll into 1-inch balls. Set 2 inches apart on cookie sheets. Oil a cookie stamp and press dough lightly on each cookie to make a design.
6. Bake cookies in the center of the oven for 10 to 12 minutes, or until firm. Let stand on cookie sheets for 2 to 3 minutes, then remove to wire racks to cool.