Cherry & Almond cookies

Ingredients
75g soft butter
25g caster sugar
50g soft brown sugar
1/2 teaspoon almond extract
1 egg
125g self raising flour
50g ground almonds
40g blanched almonds - chopped
125g natural glace cherries- chopped
To decorate: sprinkle with flaked almonds

Method
1. Preheat oven 180°C/Fan 160°C/ Gas 4
2. Line a baking tray with baking paper.
3. In a large bowl place the soft butter, caster sugar and brown sugar, then beat together with a wooden spoon.
4. Beat this mixture until well creamed, add almond extract and mix thoroughly.
5. Beat your egg separately then add gradually to the creamed mixture until it becomes light and fluffy.
6. Sift the flour and fold in gently with a spatula.
7. Add the ground almonds, chopped almonds and chopped cherries and fold together to incorporate into the mix.
8. Put teaspoons of mixture onto the baking tray, sprinkle with flaked almonds.
9. Bake in the pre heated oven for 10-12 minutes. Cookies should be soft under a crisp crust.
10. Leave the cookies to cool on a wire rack. These can be kept in an airtight container for 3 days.