Ingredients
2
cups Gold Medal™ white whole wheat flour
1/3
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup cold butter or margarine, cut into 8 pieces
1/2
cup dried cherries
1/2
cup miniature semisweet chocolate chips
1
egg, beaten
1
teaspoon vanilla or almond extract
1/2
cup whipping cream
Additional sugar, if desired
Preparation
Heat oven to 400°F.
In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in cherries, chocolate chips, egg, vanilla and whipping cream just until dry ingredients are moistened.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Sprinkle with sugar.
Bake 18 to 20 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
