Bo Friberg

Cherry Cookies

Preparation info
  • Yield:

    24

    cookies, 1¼ inch in diameter
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Roll out the short dough to ⅛ inch (3 mm) thick, using flour to keep it from sticking. Cut out 1 cookie for each serving of cake, using a 1¼-inch (3.1-cm) fluted round cookie cutter. Place the cookies on a sheet pan lined with baking paper or a Silpat.
  2. Bake at 375°F(190°C) unt