Cherry Knob

Name: Cherry Knob
Ingredients: 8 ounces, weight Flour (all-purpose Flour); 4 ounces, weight Butter, At Room Temperature; 2-1/8 ounces, weight Sugar; 1 whole Egg, Separated; 1/2 teaspoons Vanilla Essence; 1 pinch Lemon, Rind; 3 tablespoons, 1 teaspoon, 2-1/3 pinches Milk, If Needed; 2-1/8 ounces, weight Cashew Nuts, Chopped; 1 ounces, weight Glazed Cherries

9 ingredients

5 steps

Ingredients

8 ounces, weight Flour (all-purpose Flour)
4 ounces, weight Butter, At Room Temperature
2-1/8 ounces, weight Sugar
1 whole Egg, Separated
1/2 teaspoons Vanilla Essence
1 pinch Lemon, Rind
3 tablespoons, 1 teaspoon, 2-1/3 pinches Milk, If Needed
2-1/8 ounces, weight Cashew Nuts, Chopped
1 ounces, weight Glazed Cherries

Directions

1

Sift flour and set aside.
2

Cream butter till soft. Add sugar, little by little, and beat till fluffy. Add the egg yolk, vanilla essence and lemon rind to the butter mixture and beat on medium speed till well mixed.
3

With the help of a clean wooden spoon or a rubber spatula-you can even use your hands if comfortable-add flour gradually and make a soft dough. Do not knead it for long. (At this stage, add a little milk only if required, i.e., if the dough is too stiff.)
4

Form small balls, and dip half in slightly beaten egg white. Roll in chopped nuts. Press a cherry half into the center of each ball.
5

Put on a greased tray. Bake at 180°C (or about 355°F) for 25 minutes.