This recipe makes 24 pieces servings
- Portion size: 24
You can substitute jam for the red and green cherries but don't fill the centres until just before serving.
- 1/2 cup 1/2cupbutter
- 1/4 cup 1/4cupgranulated sugar
- 1 1eggeggs, separated
- 1 tsp 1tspvanilla
- 1 cup 1cupall purpose flour
- 2 tbsp 2tbspsifted unsweetened cocoa powder
- 1 cup 1cupfinely chopped walnutwalnuts
- red and green Candied cherryCandied cherries, halved
In large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour with cocoa; gradually blend into creamed mixture. Cover and chill for 30 minutes.
Shape dough into 1-inch (2.5 cm) balls. Dip in lightly beaten egg white; roll in walnuts. Place on ungreased baking sheets. Using finger or greased thimble, make indentation in centre of each ball. Bake in 325°F (160°C) oven for 7 minutes. Remove from oven and make indentations once more. Bake for 10 minutes longer or until set. Let cool on wire racks. Place cherry on each cookie.