1-First Step: Prepare the mise en place. Soften the butter at room temperature for 30 minutes. Drain and finely chop the maraschino cherries, patting them dry with paper towels to remove excess moisture. This prevents soggy dough. Measure all dry ingredients into separate bowls for smooth assembly. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.

2-Second Step: Cream the wet ingredients. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, 2 tablespoons cherry juice, almond extract, and salt with a hand mixer on medium speed for 2-3 minutes. The mixture should turn light and fluffy, incorporating air for tender cookies. Scrape down the sides to ensure even mixing. This base gives the dough its signature pink tint and cherry aroma.

3-Third Step: Incorporate dry ingredients and cherries. Gradually add the 2 cups flour, mixing on low speed until just combined. Fold in the chopped cherries by hand to distribute evenly without overworking the dough. It will be soft and slightly sticky. Cover and chill in the fridge for 30-60 minutes. Chilling firms the butter, helping cookies hold their shape during baking.

4-Fourth Step: Shape and bake the cookies. Scoop 1-inch dough balls (about 1 tablespoon each) and roll smooth. Place 2 inches apart on prepared sheets. Bake one sheet at a time in the center rack for 12-15 minutes, until edges set and bottoms are lightly golden. Centers stay pale. Cool on sheets for 5 minutes, then transfer to a wire rack. Avoid overbaking to keep the pink shortbread cookies crisp outside and soft inside.

5-Fifth Step: Make the royal icing. Whisk 1.5 cups powdered sugar, 1 tablespoon cherry juice, and egg white until thick and spreadable, about 5 minutes by hand or 2 with a mixer. Tint pink with gel color if desired. Transfer to a piping bag fitted with a #3 round tip.

6-Final Step: Ice and serve. Once cookies cool completely (about 30 minutes), pipe a swirl on each top to mimic cherry blossoms. Let icing set for 15 minutes. Store in an airtight tin. Serve with tea or as dessert. For best flavor, enjoy within a week. Check out this classic cherry blossom cookies inspiration for more ideas.