1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
Preheat oven to 325'F
Drain maraschino cherries on paper towels;
pat dry to remove any excess liquid.
Set cherries aside.
Beat butter in a large mixing bowl with an electric mixer
on medium to high speed for 30 seconds.
Beat in the 1/2 cup powdered sugar, almond extract,
and vanilla until combined, scraping side of bowl occasionally.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour, nuts, and cherries with a wooden spoon.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake in preheated oven for 18 to 20 minutes
or until bottoms are lightly brown.
Cool 5 minutes on cookie sheets on wire racks.
Roll warm cookies in powdered sugar to coat
and transfer cookies to wire racks and cool completely.
If desired, roll cooled cookies in
additional powdered sugar before serving.
Makes about 48 balls.
To toast nuts, spread them in a single layer
in a shallow baking pan.
Bake in a preheated 325'F oven for 8 to 10 minutes
or until nuts are slightly golden brown, stirring once or twice.
Chop nuts and set aside.
Place cookies in layers separated
by pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days
or freeze for up to 3 months.
Thaw cookies, if frozen, before serving.