Yield: 22 Servings
5 oz Butter; softened 2 1/2 oz Icing sugar; sifted 1 Egg; beaten 8 oz Plain flour Vanilla essence 11 Glace (candied) cherries -(about); halved (not -imitation cherries) From: email@example.com (Viviane Buzzi) Date: Fri, 18 Feb 94 21:30:30 +1100 I got this recipe from "Patisserie of Italy" by Jeni Wright Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper. Put the butter and sugar in a bowl and cream together until light and fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla essence and beat until evenly incorporated to a soft, smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or rosette nozzle with the mixture. Pipe on to the baking paper, making whirls 2-2.5 innch in diameter. Press half a cherry into the centre of each whirl. Bake for 5-6 minutes or until light golden. Transfer the biscuits on the paper to wire racks and leave to cool. Makes about 22. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.