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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and airy. Turn the mixer to low and add in the egg followed by the Traverse City Cherry Balsamic. Add the flour, cornmeal, and baking powder along with the cherries.
Scoop large tablespoonfuls of dough onto a parchment-lined sheet tray, sprinkle with Pyramid flake salt and bake in a 350° oven for 10-12 minutes until golden brown.
Yield: 12 Cookies
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