In the lemon shortbread cookie recipe, add the candied cherries along with the dry ingredients.
Form the dough into two logs each 1 1/2 inches (4 cm) in diameter. Cover in plastic wrap and refrigerate for 1 hour.
Place the sugar in a baking dish. Working one at a time, coat the logs of dough in the sugar. Cut the logs into ½-inch (1 cm) slices. Arrange on the baking sheets.
Bake one sheet at a time for 12 minutes or until the bottoms and edges of the cookies are slightly golden. Let cool completely on the baking sheet, about 1 hour. The cookies will keep for 1 week in an airtight container at room temperature.