White Chocolate Cherry Shortbread Cookies

Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and powdered sugar until light and fluffy. This will take about 2-3 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly mixed.
Add Extracts: Beat in the vanilla extract and almond extract (if using) until combined. If using food coloring, add a tiny drop at a time until you reach your desired shade of pink. Be careful not to add too much liquid.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour and salt.
Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies.
Fold in Cherries and White Chocolate: Gently fold in the chopped maraschino cherries and white chocolate chips until they are evenly distributed throughout the dough.
Shape the Dough:
Option 1 (Slice-and-Bake): Divide the dough in half. Place each half on a sheet of plastic wrap. Shape the dough into a log about 1.5-2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the cookies from spreading too much during baking.
Option 2 (Cut-Outs): Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours, or preferably overnight.
Preheat and Prepare: