CHERRY COOKIES

Page 1

60g glace cherries, plus cherries for tops.

110g butter

30g icing sugar

100g plain flour

70g cornflour

25ml milk.

 

Serves: 30 cookies approx.

 

METHOD

Finely chop cherries.

Cream softened butter with icing sugar until pale and fluffy.

Add chopped cherries and flours.

The mixture will be stiff and probably pink.

Beat in the milk.

Form into small balls, either with hands or pipe, onto a lined baking tray.

Top each with half or quarter of a glace cherry.

Bake 180C for 15-20 mins

Until lightly golden.