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2 cups chopped glacé cherries, mixed fruit or peel or a combination
2 cups toasted blanched almonds, slivered or sliced
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp almond extract, or rum flavouring
1 egg, beaten
1/4 cup lemon or orange juice
Preheat oven to 375F (190C). Lightly grease a baking sheet or coat with cooking spray. In a bowl, stir glacéed cherries with almonds until mixed.
In a medium-size mixing bowl using a fork, stir flour with baking powder and salt. In a large bowl, beat butter with brown sugar until creamy. Stir in vanilla, almond extract, egg and lemon juice. Stir in flour mixture. Mix in cherry mixture.
Drop by rounded teaspoonfuls, forming 1-inch (2.5-cm) mounds, on greased sheets about 1 inch (2.5 cm) apart. Bake in centre of 375F (190C) oven until golden, from 10 to 12 minutes. Cool. Store in an airtight container at room temperature for up to 1 week or freeze.
Calories 58, Protein 0.9g, Carbohydrates 7.9g, Fat 2.8g, Fibre 0.3g, Sodium 17mg.
We've added the maximum amount of fruit and nuts to these cookies but kept them small--each is just an interesting bite.