*Sour Cherry Drop Cookies*
makes 18 Soft and delicious and filled with lovely sour cherries. 115g of butter, softened (1/2 cup) 115g of caster sugar (1/2 cup) 2 large free range eggs, separated 225g of plain flour (1 1/2 cups plus 2 1/2 TBS) 115g of dried sour cherries (3/4 cup) 1 tsp almond extract Preheat the oven to 180*C/350*F/ gas mark 4. Butter two large baking trays. Cream the butter and sugar together until well combined. Beat in the egg yolks. Stir in the flour, sour cherries and almond extract. Whip the egg whites until stiff. Fold into the cookie dough batter. Drop by TBS onto the baking trays, leaving space for spreading. Bake for 15 to 20 minutes until golden brown and firm. Lift off onto wire racks to finish cooling. Store in an airtight container. |