Thistle-Cherry Cookies

Ingredients:

- 100 g butter
- 1 egg
- 80 g sugar
- 200 g wheat flour
- 50 g milk thistle seed flour
- 50 g canned cherries

I softened the butter (not fully melted) and whipped it with the sugar until fluffy, then mixed in the whole egg and added the flours. I squeezed out the excess liquid from the cherries, chopped them finely, and added them to the dough as well. I kneaded everything together, divided the dough into two parts, shaped them into logs, wrapped each in plastic wrap, and placed them in the fridge to rest for 2 hours (at least 1 hour).

I preheated the oven to 180°C (top and bottom heat). I sliced the logs into finger-thick rounds and placed them on baking paper. The dough made enough for two trays, which I baked on the top rack for 12–15 minutes.