Cinnamon Bachelor Buttons Recipe
Ingredients
| Butter stick | 1 1/2 , softened | |
| Firmly packed brown sugar | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1/2 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 24 red candied cherries, halved | ||
Directions
1. Preheat oven to 350°F. In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy.
2. Add flour mixed with baking powder, baking soda, cinnamon, ginger, and salt and beat until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Press a cherry half into center of each ball of dough. Bake 12 to 15 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
2. Add flour mixed with baking powder, baking soda, cinnamon, ginger, and salt and beat until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
3. Drop by heaping teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Press a cherry half into center of each ball of dough. Bake 12 to 15 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
Chef
