Cream the butter and sugar together until the mix is light and creamy
Add the egg and vanilla essence to the mix and beat well
Add the sifted flour to the mix to convert it to a soft dough
Drop rounded teaspoonfuls of the mixture into the nuts, then roll them into
balls and press half a cherry into the top of each ball
Put the finished cookie balls onto a lightly greased oven tray (allow room
for spreading) and bake in a moderate oven for 15 to 20 minutes or until
Allow the cookies to cool slightly before removing them from the baking tray.
Chris says: This is a very easy recipe to
work with and the results are terrific!
You can store any uneaten cookies in an airtight container or in the
refrigerator, where they'll keep for several days without any problems.
This mixture will make about 25 to 30 cookies. If you need a greater
or lesser amount, vary the ingredient quantities as appropriate. You can
also use vanilla and mixed nuts instead of vanilla essence and peanuts if