These cookies are super versatile, and are fairly easy to make. What makes them special is their unique biscuit-like texture. These soft buttery cookies are much more like a breakfast bun, than a traditional cookie. I think they are absolutely perfect for breakfast, dessert, or midnight snack. Just be sure to store them in an air-tight container until you’ve eaten them all, or you’ll lose their light texture.
My mom learned how to make these cookies back when she was in high school, and has been making them ever since. The original version calls for preserved (or glacé) cherries, which adds both festive colour and intense sweetness.
Last night I tried adding toasted almonds on top, instead of the cherries. These were really tasty, but probably could have benefited from a sprinkling of sugar. These are great if you don’t want a sweet cookie though.
My absolute favourite combination though is the jam & jelly filled cookies. They don’t look like much… but they are delicious! These mini buns are just screaming for fruit preserves, so why don’t bake it right on top? I would suggest that you bake the cookies for about 10 minutes before adding the preserves, so it doesn’t melt as much as mine did.
This is my last blog post before Christmas day, so I just want to take a moment to say: