-
1
In a large bowl, cream the butter.
-
2
Add dry ingredients.
-
3
Whip for 10-12 minutes; batter will be shiny, and form peaks.
-
4
Fold in chopped glace cherries. Or garnish with a topping of your choice.
-
5
Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
-
6
Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended).
-
7
Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown. If they are smaller then watch the first batch to monitor the time required per batch.
-
8
Watch them carefully they can burn quickly.
-
9
When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
-
10
Allow them to cool on the rack for 15 minutes or more. If they are NOT cool they will crumble more easily and won't set properly.
-
11
My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
-
12
***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
