Recipe from Leslie Cahill. Cahill uses the same type of candied cherries used in fruitcakes to make these colorful and tasty cookies.
1/2 cup butter, softened
½ cup sugar
1 egg yolk, slightly beaten
1 egg white
1 cup flour
½ teaspoon salt
½ teaspoon vanilla
1 tablespoon light rum or rum extract
½ cup chopped nuts
12 candied cherries, halved (use red and green)
Preheat oven to 325 degrees. Cream butter and sugar until light in color. Add egg yolk, vanilla and rum, if desired. Add flour sifted with salt. Mix well. Roll dough into 1-inch balls and dip into unbeaten egg white. Roll in finely chopped nuts. Place a half cherry in center of each ball and press. Bake for 14-15 minutes. Let cool 1 minute, remove from pan. Cool. Makes 2 dozen.
Per serving: 96 calories; 6 g fat (3 g saturated fat; 56 percent calories from fat); 10 g carbohydrates; 20 mg cholesterol; 93 mg sodium; 1 g protein; 0.3 g fiber.
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