Copenhagen Cookies

I had bought a bag of coloured cherries earlier this year, I know this recipe says the green ones need to be preserved but I don’t actually know what the difference between a glace cherry and a preserved cherry is!

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The cherry and almond quantity is very precise! Also there’s not much else too these ingredient wise..

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The butter is rubbed into the flour and then all the other ingredients get mixed in..

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I actually just used my hands to mix then knead gently and form in to a sausage shape..

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I wrapped it up and left it in the fridge for a good few hours, and by the time I went to take it out if the fridge it was pretty solid! This made it easier to slice up into really thin cookies..

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After 15 minutes in the oven they we looking nicely golden, some were maybe a little too dark, they were obviously the extra thin ones!

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They are super soft when they come out of the oven so I left them for a few minutes on the tray before attempting to move to a cooling tray. I did break one so that had to be tested and was really good!

I left the rest to cool before sampling more! They do crisp up really nicely and are very buttery. The cherries are great and add a nice chewiness to them..

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Even my daughter used to think she didn’t like glace cherries, but after eating these she says she’s changed her mind!! Overall these are a great cookie and it’s hard not to eat a few at a time!

Would I make these again? Yes!

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