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  1. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in halved candied cherries and walnut halves. Divide dough into 3 equal pieces and shape into logs, 10 inches (25 cm) in length (about an inch in diameter). Wrap and chill until firm, at least 3 hours.
  2. Preheat oven to 325 °F (160 °C) and line a baking tray with parchment paper. Cut rounds of cookie dough as thinly as possible, about ⅛-inch (3 mm) thick and place on baking tray 1 inch apart. Bake 8 to 10 minutes, just until the outside edge of the cookie begins to color. Remove and cool completely.

Cookies can be made and stored in an airtight container for up to 2 weeks. Baked cookies or wrapped dough can be frozen.