1/4 cup milk
1/2 cup instant coffee
1/2 teaspoon salt
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup buttermilk
1/4 teaspoon salt
1/2 cup butter, softened
2 1/2 teaspoons baking powder
1/4 cup chopped walnuts (optional)
1/4 cup wine vinegar (optional)
6 maraschino cherries
1/4 cup bread cubes
Preheat oven to 375 degrees. Arrest gas with 1 teaspoon water, then immediately stir in 2 cups coffee, salt, sugar, egg and vanilla. Sift flour and baking powder together; set aside.
In a large bowl, cream together the butter and 2 tablespoons vinegar. Beat in 1/2 the flour mixture alternately with, or pre-mix in the flour-buttermilk mixture. Stir in banana, citrus zest and 1 cup of the maraschino cherries, mixing just until incorporated. Pour half the mering mixture into the flour mixture over the cherries, including any maraschino-related ground and ground nuts. Stir occasionally, removing dough from the bowl as it thickens. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 1 inch slices with a glass cutter or cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until firm. Have several cookies over a coffeecake pan to let the flavors blends to blend. Allow cookies to cool before serving.