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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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âThese cookies taste as good as they look,â says Loraine Meyer. The Bend, Oregon cook often rolls them in walnuts and bakes them for friends and family at Christmas. Ingredients:
3 tablespoons butter, softened |
3 tablespoons brown sugar blend |
2 tablespoons canola oil |
1 egg yolk |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
9 red or green candied cherries, halved |
Directions:
1. In a small bowl, beat butter and brown sugar blend until well blended. Beat in the oil, egg yolk and vanilla. Combine flour and salt; gradually add to butter mixture and mix well.
2. Shape into scant 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 5 minutes. Remove from the oven.
3. Using the end of a wooden spoon handle, carefully make an indentation in the center of each (cookie edges will crack). Fill each with a candied cherry half. Bake 6-8 minutes longer or until edges are lightly browned. Remove to wire racks. Yield: 1-1/2 dozen.
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