Sour Cream Pressed Cookies with Candied Cherries

The Secret is out, never before have I shared my recipes from my recipe book.
But how could I refuse those beady eyes from Soju.

Note before, this recipe makes a lot of cookies, I wished I had halved the recipe.
So feel free to half it unless you want to spend a longer time in the kitchen baking them.

First things first:

• Take our your butter earlier to soften in room temperature
  (time varies depending on the weather)

• Pre-heat oven to 375°F

• Measure out into a bowl the egg yolk, sour cream and vanilla extract
  It is important all the ingredients are of the same temperature.
  By measuring this out first, it gives it time to come to room temperature.

• Sift together flour, salt, nutmeg and baking soda
  I like to use whole nutmeg and grate it myself.
  This way it is more fresh and pungent.

• In a stand up mixer or mixing bowl, cream your soften butter and sugar

• Add the egg yolks, sour cream and vanilla extract
  Beat to incorporate.

• Add dry mixture gradually and mix after each addition

• Fill your cookie press with the dough and press them onto a baking tray

• Cut up the candied cherries into smaller pieces, or use them whole, to decorate your cookies.
  The reason I decided to make these cookies are these candied cherries. The ones they sell at the supermarkets are not that nice, they only sell the ones that tastes like alcohol. I found these at an independent store which are not super sweet and are perfect for these cookies.

• Bake them in the oven until nice and golden.
  Time will vary depending on your oven, size of cookies and your preference of how golden you like them.

• Once baked to your liking, place the tray onto a cooling rack.
  Wait til your cookies have cooled slightly before using a spatula to separate the cookie from the tray

• Transfer your cookie to the cooling rack to cool completely.
  Be careful as you remove them from the tray as it is still hot

Bon Appetit!