2/3 cup butter, softened
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 2/3 cups all-purpose flour
2 teaspoons finely shredded orange peel
2/3 cup chopped candied cherries
Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough in1-inch balls; place 1 inch apart on prepared sheets. Press a thumb in center of each ball. Bake 8 to 10 minutes or until edges are lightly browned. If necessary, repress centers with bowl of teaspoon measure. Cool on racks.
Place cherries in cookie centers. Let stand 2 hours. Makes 40 cookies.
Store cookies between sheets of waxed paper in airtight container up to 3 days at room temperature. Freeze up to 3 months.
Nutrition facts are given per cookie.
Per Serving: cal. (kcal) 70, Fat, total (g) 3, chol. (mg) 13, sat. fat (g) 2, carb. (g) 9, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 4, pro. (g) 0, vit. A (IU) 97.18, vit. C (mg) 0, Thiamin (mg) 0.04, Riboflavin (mg) 0.04, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 34, Potassium (mg) 9, calcium (mg) 0, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet