Cherry Topped Cream-Drop Cookies

INGREDIENTS:

1 Stick of Butter


1 Cup of Sugar


1 egg


2 Tbs Cream


1 tsp Vanilla


1/2 tsp Lemon Extract


1/2 tsp Salt


2-1/4 Cups Flour


1/2 tsp Baking Powder


Maraschino Cherry halves



Start with

a stick of butter and a cup of sugar

in the electric mixer and beat that till it starts looking creamy.

Add the egg and 2 Tbs. Cream and 1 tsp vanilla and 1/2 tsp lemon extract

and blend it in on low until smooth. Careful with that lemon extract - it's a powerful force and a little goes a loooong way.



Next, the dry ingredients need to be blended well before adding to the dough. I'm of the scoop-and-scrape school of flour measurement because I'm not worried about compacting the flour by scooping it (a very real fear amongst professional flour scoopers) because I scoop it

gently

and I don't pack it down like it's brown sugar. Just a gentle scoop and scrape the excess off. Measure 2-1/4 cups of flour up into a separate bowl and add the 1/2 tsp baking powder and 1/2 tsp salt. Whisk slowly to blend well and prevent the danger of an evil tasting bit of baking powder in any of the cookies. Now add to the dough and mix on low, gradually speeding up to medium as the flour incorporates. Maybe throw a kitchen towel over the whole shebang until that powdery mess blends in so you don't flour the walls on the mixer side of the kitchen. The dough will be creamy but fairly stiff. 

I like to use a small mechanical scoop like a mini ice cream scoop which dispenses about a tablespoon of dough. Press 1/2 Cherry into each of these, slightly flattening the balls as you go. Give them about 8-10 minutes in a 350 oven. Really keep an eye on the first batch to determine time for your particular oven. To keep them tender and moist, they should be baked until just done and not brown at all. They will still have just a little "give" when you poke one with a finger. I often take one out and break it open to see that the dough is cooked through and consistently colored all the way through. If so, and it holds together without crumbling, they're ready!  

Jan Burke. http://dailydishinblog.blogspot.com/