Preheat oven to 375° and use an ungreased baking pan. Do not line with parchment paper or wax paper.
Cut candied cherries in half and place in small bowl. Set aside
Have all ingredients at room temperature before mixing.
In the bowl of a heavy duty mixer, cream butter and sugar until light and fluffy.
Beat in egg and vanilla. Mix until combine.
Blend in flour on low. You might need to mix in the last of the flour with your hands, kneading gently.
Roll cookie dough into a log shape. Place the flower die in the cookie press. Load press with cookie dough. You will have enough dough for two batches.
Depending on the type of cookie press you have, follow the directions for extracting dough. Place the cookie press firmly onto the baking sheet. Don’t tilt the cookie and be sure it is resting directly on the baking sheet before you begin. Depending on the type of cookie press you have, either pull the trigger or twist the handle to form the cookie. Once the cookie has formed on the baking sheet, lift the cookie press and move over two inches repeating the above process.
Once the cookie sheet is full, add the cherry half by pressing into the center. The cherry will fill the center and give the cookie a flower appearance.
Place in preheated oven and bake for 8-10 minutes. Remove cookies when the begin to turn light brown around the edges. Be careful not to brown or over bake.
Makes 4 dozen.
Cookies can be frozen. Place baked cookies in a freezer bag, single layer. Place parchment or wax paper on top before adding more cookies to the bag.
Notes
Use a good quality butter, it’s the star of this recipe.
These cookies keep well in a cookie tin or can be frozen. To defrost, remove from freezer and let come to room temperature in the freezer bag.
What exactly is room temperature butter? Room temperature butter should hold its shape. When you stick your finger in it, your finger will leave a dent, but the butter will still be a little cool. Room temperature butter should not be overly soft or squishy. I find it best to remove butter from the refrigerator about an hour before I want to use it. Now if it’s warm-hot in your kitchen, it won’t take an hour. If your kitchen is cold, it might take longer. The rule of thumb for me…Press on the butter. If my finger goes in and leaves an indention but the butter holds its shape, if the butter has a slight coolness about it, then it’s ready to use. I think the biggest cookie fail has to be using the wrong consistency butter.
