1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 3-4 minutes. My abuela always said that well-creamed butter is the secret to a tender cookie.
3. Add in the vanilla extract, mixing until fully incorporated.
4. Gradually mix in the flour and salt until the dough starts to come together. Be careful not to overmix, as this can make the cookies tough.
5. Gently fold in the chopped cherries and nuts (if using) until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake for 15-18 minutes, or until the bottoms are lightly golden. The tops should remain pale.
8. Allow the cookies to cool slightly, then roll them in additional powdered sugar while still warm. This creates the iconic “snowball” effect.

These steps are straightforward, making the recipe perfect for baking with kids or sharing with friends. My husband Marco often joins me in the kitchen when I bake these, sneaking a taste of the dough when he thinks I’m not looking!