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Cherry Pine Nut Cookies

These should be crunchy on the outside, softer on the inside, very vanilla and cherry, and the pine nuts just add a nice touch that is different than almonds or walnuts. 

Sheets lightly greased         Oven 350 degrees F       Time 13 minutes

As I made them
 Substituted for more conventional pantries
1 cup softened butter
 1 cup softened butter
1 cup brown sugar
1 cup brown sugar
2 eggs
 2 eggs
1/3 cup water
 1/3 cup yogurt, sour cream, or buttermilk
2 teaspoons vanilla extract
400 grams soft wheat
75 grams sweet brown rice
   Milled into flour with
1/2 teaspoon cardamom seeds
3-4 inches of vanilla bean, chopped for milling
1 teaspoon mahleb seeds
 3 1/2 cups unbleached flour
              OR
2 3/4 cups whole wheat pastry flour + 3/4 cup rice flour
            PLUS
1/2 teaspoon ground cardamom
1 teaspoon ground mahleb
1/3 cup buttermilk powder

1 1/2 teaspoon baking soda
1/2 teaspoon salt		 1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried sour cherries
 1 cup dried sour cherries
1 cup pine nuts
 1 cup finely chopped nuts of your choice

Coarse sugar for topping (optional)

Cream butter until light and fluffy.  Beat in the sugar until well mixed, then beat in the eggs and vanilla (if using) and water (or yogurt or buttermilk or sour cream). 

Whisk all the dry ingredients together (flour, spices, salt and soda, and powdered milk, if using), then stir into wet;  drain and add the cherries and nuts and stir just until mixed. 

Shape into walnut sized balls and flatten slightly, or just spoon out dollops; these don't spread much, so they can be fairly close together  Sprinkle tops with coarse sugar, if desired, for a sparkly crunch.  

Bake 12-15 minutes, until tops are just golden brown.
                                   

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