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- 2/3 cup butter, softened
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 2/3 cups all-purpose flour
- 2 teaspoons finely shredded orange peel
- 2/3 cup chopped candied cherries
1. In bowl beat butter on medium to high speed of electric mixer 30 seconds. Add sugar and salt; beat until combined, scraping bowl. Beat in egg and vanilla. Beat in as much flour as you can; stir in peel and any remaining flour. Cover and chill dough 1 hour or until easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough in1-inch balls; place 1 inch apart on prepared sheets. Press a thumb in center of each ball. Bake 8 to 10 minutes or until edges are lightly browned. If necessary, repress centers with bowl of teaspoon measure. Cool on racks.
3. Place cherries in cookie centers. Let stand 2 hours. Makes 40 cookies.
- Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
- Nutrition facts are given per cookie.
- Servings Per Recipe 40,
- cal. (kcal) 70,
- Fat, total (g) 3,
- chol. (mg) 13,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 0,
- fiber (g) 0,
- sugar (g) 4,
- pro. (g) 0,
- vit. A (IU) 97,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 34,
- Potassium (mg) 9,
- calcium (mg) 0,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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