|Sifted all purpose flour||1 1⁄4 Cup (20 tbs) (robin hood)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , separated|
|Lemon juice||1 Tablespoon|
|Orange juice||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Preheat oven to 325Â° F.
Measure flour and salt into a bowl.
Cream butter and sugar until light and fluffy, add egg yolk and mix well.
Add vanilla, fruit juice and grated fruit rinds.
Stir in flour mixture.
Drop by level tablespoonfuls into slightly beaten egg white, roll in nuts.
Place on greased cookie sheets.
With thumb make dint in each.
Place 1/2 candied cherry in centre.
Bake at 325Â° F.
for 20 to 25 minutes.
Yield 3 dozen (1 1/2 inches).