Ingredients
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1 cup butter, softened
1 cup icing sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 cups candied red cherries, cut in half
1 cup walnut halves, chopped
Preparation
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In bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
Then add flour and salt; stir until blended.
Stir in cherries and walnuts.
Divide dough into thirds; shape each into 10\" (25 cm) long log.
Wrap and chill until firm, at least 3 hours.
Cut logs into 1/8th\" or 3 mm thick rounds and place about 1 inch (2.5 cm) apart, on parchment lined baking sheets.
Bake in top and bottom thirds of 325 deg F oven, rotating and switching pans halfway through, just until edges begin to colour, 8-10 minutes.
These cookies brown even faster than shortbreads, so keep a close eye on them! I start checking early, and they're usually done around the 8 minute mark.
Let cool on pan for 5 minutes, then transfer to wire rack and let cool completely before storing. Store layered with waxed paper in airtight container for up to 2 weeks, or freeze for up to one month.
Makes about 12 dozen cookies (less, of course, if you cut them a little thicker).
These are really delicious cookies, well worth the time it takes to make them!
Hint: If you want to use red and green cherries do not mix the cherries in same batch, they look better if made separately!
Note: chill time of 3 hours is not included in prep time.
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