Most Loved Cookies
Over 75 of the finest cookie recipes are now at your fingertips inside this beautifully laid out, full-colour cookbook offering everything from traditional snack-time favourites to eye-catching special occasion delights.
- $24.99 CAN
- $24.99 US/INTL
Cherry Almond Butter Cookies
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| Cheery cherry cookies are so hard to resist! | ||||||||||||||||||||||||||||||||||||
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Cream butter and sugar in large bowl. Add egg. Beat well. Add vanilla. Beat until smooth. Combine flour, baking powder and salt in medium bowl. Add to butter mixture in 3 additions, mixing well after each addition until no dry flour remains. Add cherries. Mix well. Divide dough into 3 equal portions. Shape each portion into 8 inch (20 cm) long log. Wrap each log with waxed paper. Chill for at least 6 hours or overnight. Discard waxed paper from 1 log. Cut into 1/3 inch (1 cm) slices. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Gently press 2 or 3 almond slivers in decorative pattern on top of each slice. Bake in 350°F (175°C) oven for about 10 minutes until just golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Repeat with remaining logs and almond slivers. Makes about 6 dozen (72) cookies. |
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| 1 cookie: 119 Calories; 6.7 g Total Fat (2.3 g Mono, 0.5 g Poly, 3.5 g Sat); 18 mg Cholesterol; 14 g Carbohydrate; 1 g Fibre; 2 g Protein; 83 mg Sodium | ||||||||||||||||||||||||||||||||||||
| Note: To toast nuts, spread them evenly in an ungreased shallow pan. Bake in a 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. Cherry Pecan Butter Cookies: Omit the slivered almonds. Use the same amount of pecan pieces.  | ||||||||||||||||||||||||||||||||||||
| Reprinted from Most Loved Cookies © Company's Coming Publishing Limited | ||||||||||||||||||||||||||||||||||||
