Ingredients
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
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Pit cherries and olives — jam, clafoutis, pie, tapenade
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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.