• Preheat oven to 350° F and line a baking sheet with parchment paper.
• Cream margarine for 1 minute.
• Gradually add powdered confectioner’s sugar.
• Beat in vanilla and salt.
• Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
• Mix in chocolate chips. Add chopped pecans if desired.
• Gently fold in chopped maraschino cherries.
• Space cookies about 1-2 inches apart. Bake 12-15 minutes. I like to take these cookies out just before they become a light golden color. They will continue cooking and be more tender.

Cookie Dough Options

• Round Cookies-Use a cookie scoop to make round shaped cookies; slightly press down with a glass before baking. Dust your glass bottom with powder sugar if it begins to stick.
• Drop Cookies-Non uniform shapes. Use a spoon to drop dough onto baking sheet. Slightly press in top of each cookie before baking.
• Round Slice-N-Bake-Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it's shape. Slice log 1/4 inch thick with a sharp knife and bake. (You can freeze for up to a month.)
• Square Slice-N-Bake-Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.