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Instructions |
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Cream butter and sugar until light and fluffy. Add the egg yolks (but keep the whites for the next step) and the almond extract and beat to incorporate. Add the flour and salt and mix until ingredients are just holding together. The dough will be crumbly. Form it into a ball and refrigerate for two hours.
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Preheat the oven to 350 degrees. Cut all of the cherries in half. Lightly beat the egg whites. Form dough into walnut sized balls. Dip each ball in egg whites and then roll in the coconut. Place onto the cookie sheet and flatten slightly with the palm of your hand (these cookies won't rise or spread much). Make and indentation in the center of each cookie with your thumb and place a cherry half on it.
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Bake for about 12 minutes, turning the cookie sheet half way through baking. Let stand for 2 minutes before removing to wire racks to cool.
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Originally Submitted
8/25/2010
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