Sunshine-Soft Lemon Meltaways

For the Cookies:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbsp lemon zest
2 cups all-purpose flour
1/4 cup cornstarch
Pinch of salt
For the Filling:
1/2 cup sweetened condensed milk
1/4 cup lemon juice (freshly squeezed)
1 tsp lemon zest
For Dusting:
Powdered sugar (lots!)

In a bowl, cream the butter and powdered sugar until light and fluffy.
Mix in the vanilla and lemon zest.
In a separate bowl, whisk together flour, cornstarch, and salt, then gradually add to the butter mixture.
Roll dough into small balls and flatten gently. Make a small dent in each.
In a saucepan over low heat, mix condensed milk, lemon juice, and zest until thickened slightly. Let cool.
Spoon a small amount of lemon filling into each cookie dent, then seal with a bit more dough on top.
Bake at 325°F (160°C) for 12–15 minutes, until the edges just begin to color.
Let cool completely, then dust generously with powdered sugar.

Maraschino Cherry Chocolate Chip Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup maraschino cherries, chopped
1 1/2 cups chocolate chips

Preheat the Oven:
Set your oven to 350°F (175°C).
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well incorporated.
Stir in the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
Add Cherries and Chocolate Chips:
Fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
Prepare to Bake:
Drop spoonfuls of the cookie dough onto lined baking sheets, spacing them about 2 inches apart.
Bake:
Place in the oven and bake for 10-12 minutes, or until the edges are just turning golden brown.
Cooling:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.