Last week while standing in a grocery line, a pocket sized cookie book on the book stand grabbed my attention. It was a pic of these cherry topped shortbread cookies drizzled with warm melted chocolate…yumm!! I scanned the ingredients in my mind, came home and started working on the recipe. This recipe comes from a small book called “25 mouthwatering tea-time treats”. The original recipe calls for an egg but here is my version of egg- free cherry topped cookies.
RECIPE DETAIL – Start by sifting the dry ingredients together. Cream butter and sugar together until light and fluffy. Creaming of butter and sugar produces air bubbles and this is what makes our cookies light and crispy. Add rest of the ingredients and make a thick batter like dough. Dough/batter should be stiff like a frosting. Chill the batter in the refrigerator for 30 minutes. Chilled batter solidifies the fat in the cookies which results into flaky cookies.
Transfer batter into a pastry bag fitted with a star nozzle. Seal the bag. Start squeezing and begin swirling the batter onto the baking tray. Bake @350 degree F for 15 – 20 minutes. When you take them out of the oven they will still be soft to touch, no worries. Let them sit for a while and they will become firm. Top them with cherry halves or squeeze a drop of strawberry jam in the center.
Egg- free cherry topped cookies are crispy, sweet and fragrant cookies. With the first bite you take they will just melt-in-your-mouth! Enjoy these delicious and amazing cookies while they last!!