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Maraschino Cherry Almond Cookies
May 16, 2010

@Sly the dough for this recipe is just a basic recipe I use for refrigerator cookies. If you use good quality ingredients the flavour is there. There is no need for a lot of salt. I usually use cultured butter, it has a bit more flavour than regular unsalted butter but is not always available. You can certainly use salted butter if you want. But the amount of sugar certainly makes up for the lack of salt. The dough is also more of a shortbread or pastry dough that's why there is no need for chemical leavening. Also if you dry the chopped cherries on paper towel before mixing into the dough your log should keep it's shape and easily be cut. When you do make the dough take some photos if you can. Thanks for your concern. :)

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