In a small bowl, combine flour and salt, set aside.

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, add in vanilla.

Add flour mixture and combine until it starts forming large clumps.

Mix in pecans and maraschino cherries. Before removing from bowl, press dough together well so it's no longer crumbly.

On a piece of plastic wrap, form dough into the log and press it well. The log should be about 2 inches thick.

Wrap it in the plastic wrap and chill in the fridge for at least 2 hours.

Preheat the oven to 325 F and line baking sheet with parchment paper or a silicone baking mat. Cut the log into 1/4-inch thick slices. If the slices crumble, press it back together with your hands. Place them onto baking sheet at least 1-inch apart.

Bake the cookies 15 - 18 minutes, until they just start to turn golden brown on top and around the edges.

Let them cool for 3 minutes on a baking sheet before transferring them to a rack to cool completely.