Based on Smitten Kitchen's slice & bake cookie palette Makes 25
Prep Time 10minutes
Cook Time 15minutes
Chill time 2hours30minutes
Total Time 2hours55minutes
115gunsalted butterroom temperature
Beat together butter and sugar until you have a buttercream, then beat in yolk and extract.
Add cherries and flour then beat again until ingredients are well combined. Flatted dough into a disk, cover in clingfilm and chill for 30 min.
Remove the dough from the fridge and roll out into a long log with a diameter of around 3cm. Wrap back up in the cling film and chill for a further 2 hours (minimum). If the dough isn't chilled sufficiently it will begin to misshape when it is sliced ready for baking.
Preheat oven to 180oc. Cut the dough log into rounds about 1cm thick and place on a lined baking tray. Bake for 12-14 min until they are cooked. Once cooked transfer to a wire rack to cool.