Bake Time
15 minYield
40 cookiesRating
/rating_on.png "1 Star")
/rating_off.png "4 Stars")
Loading...| 1 cup butter | |
| 1 cup brown sugar | |
| 2 cups ROGERS ALL PURPOSE FLOUR | |
| 1/2 cup candied cherries, chopped | |
| 1/2 cup blanched almonds, chopped |
A colourful twist on a holiday favourite!
| 1. | Cream butter; add brown sugar and beat well. |
| 2. | Gradually stir in flour, then the cherries and almonds. |
| 3. | Divide dough in half. Place each portion on waxed paper and form into rolls about 2 inches (5 cm) in diameter. Wrap well and chill for at least a 1/2 hour. |
| 4. | Preheat oven to 325˚F (160˚C). |
| 5. | Slice chilled dough into 1/4 inch (0.5 cm) thick slices and place on baking sheet. |
| 6. | Bake for 15 minutes or until lightly browned. |
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