Ingredients:

  • 1 cup (227g) unsalted grass-fed butter, slightly cool
  • 1/2 cup (60g) organic powdered sugar, sifted
  • 1 tsp pure vanilla bean paste or extract
  • 1 1/2 cups (190g) unbleached all-purpose flour
  • 1/2 cup (60g) non-GMO cornstarch
  • 1/4 tsp fine sea salt
  • 24 candied cherry halves

Instructions:

  1. Place the butter and sifted powdered sugar in the bowl of a stand mixer. Start on low speed to incorporate, then increase to medium-high.
  2. Beat the mixture for 8–10 minutes until it transforms from pale yellow to porcelain white and achieves a thick whipped cream consistency.
  3. Sift the flour, cornstarch, and salt together twice to maximize aeration.
  4. Turn the mixer to the lowest setting and gradually add the dry ingredients and vanilla. Mix only until no white streaks remain to avoid gluten development.
  5. Using a small cookie scoop or piping bag with a large star tip, portion the dough onto baking sheets lined with parchment paper.
  6. Press a candied cherry half into the center of each cookie and flash-chill the tray in the refrigerator for 15 minutes to prevent spreading.
  7. Bake for 12 minutes in a preheated oven until the bottoms are barely golden and the structures are set.