Instructions: Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper.

Put the butter and sugar in a bowl and cream together until light and fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla essence and beat until evenly incorporated to a soft, smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or rosette nozzle with the mixture. Pipe on to the baking paper, making whirls 2-2.5 innch in diameter. Press half a cherry into the centre of each whirl. Bake for 5-6 minutes or until light golden. Transfer the biscuits on the paper to wire racks and leave to cool.

Makes about 22.

/COOKIES

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.