• Add butter, sugar, vanilla and salt into a large bowl. Beat using a wooden spoon until smooth and creamy, 3 to 4 minutes.
• Add all purpose flour and chopped candied cherries.

  Tip: I prefer to chop each cherry into 6 to 8 pieces. This ensures that the cherries are evenly distributed throughout the dough.
• Mix until the dough appears moist and crumbly. If the mixture seems excessively crumbly, add 1 to 2 teaspoons of milk and mix until well combined.

  Pro tip: To check for the correct consistency, knead approximately a tablespoon of dough into a smooth ball. It should feel soft, smooth, and neither crack nor crumble, nor should it be sticky.
• Knead dough with your hands to form a smooth ball. The warmth of your hands will the bring the dough together.
• Shape dough into a 10-inch log. Wrap with plastic wrap or parchment paper and refrigerate until firm, at least 2 hours or up to a day.

Bake

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Remove the log from the fridge and slice into ¼-inch slices.
• Place them on a parchment-lined baking sheet, spacing them one inch apart. Bake for approximately 20 to 22 minutes, or until they're slightly golden around the edges. Avoid letting them become dark brown.
• Place pan on a wire rack to cool completely.