Cherry Chip Cookies

2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
1 cup real butter, softened***don’t use margarine***
1 ½ cups sugar
1 egg
1 tsp cherry extract
3 to 4 TBLS buttermilk***buttermilk substitute: ½ TBLS lemon juice or vinegar; add enough milk to make ½ cup. Let stand 5 minutes before using.
Pink food coloring
1 bag cherry chips

Preheat oven to 375°.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and cherry extract and food coloring. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet.

Bake for 8 to 10 minutes or until slightly golden. Let stand 2 minutes before removing to cool on a rack.

Lindsay Ravsten