Angel Drops Recipe

50 g/2 oz butter or margarine, softened
50 g/2 oz lard (shortening)
100 g/4 oz/0.5 cup caster (superfine) sugar
1 small egg, beaten
A few drops of vanilla essence (extract)
175 g/6 oz/1.5 cups self-raising (self-rising) flour

45 ml/3 tbsp rolled oats
50 g/2 oz glace (candied) cherries, halved

Method:

Cream together the butter or margarine, lard and sugar until light and fluffy. Beat in the egg and vanilla essence, then fold in the flour and mix to a firm dough. Break into small balls and roll in the oats. Place well apart on a greased baking (cookie) sheet and top each one with a cherry. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until just firm. Leave to cool on the tray.