Butter Cookie Recipes - Cherry Topped Butter Whirls Recipe

Ingredients

• 1 1/4 cups/180 g all purpose/plain flour

• 1/2 tsp baking powder

• 1/8 tsp salt

• 3/4 cup/180 g butter, softened

• 1/3 cup/50 g confectioners'/icing sugar

• 1/2 tsp vanilla extract/essence

• 8-9 candied cherries, cut in half

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter a cookie sheet. Sift the flour, baking powder, and salt into a medium bowl.

2. Beat the butter, confectioners' sugar, and vanilla in a large bowl with an electric mixer at high speed until creamy.

3. Mix in the dry ingredients until well blended. Fit a pastry bag with a 1/2-inch (1-cm) star tip.

4. Fill the pastry bag, twist the opening tightly closed, and squeeze out flat whirls, spacing 1 inch (2.5 cm) apart on the prepared cookie sheet.

5. Place a half cherry on top of each whirl. Bake for 15-20 minutes, or until lightly browned.

6. Cool on the sheet until the cookies firm slightly. Transfer to racks and let cool completely.