Cherry Juice Surprise Recipe

Delight family and friends with these tasty cookies.

• 48 red or green maraschino cherries (about one 16-ounce jar)
• 1 cup butter or margarine, softened
• 1/3 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 1/2 tablespoon cherry juice
• 2-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped pecans
• Confectioners' sugar

Drain maraschino cherries thoroughly on paper towels; set aside. Put butter and 1/3 cup confectioners' sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Stir in almond extract. Add flour and salt; mix well. Stir in pecans. Shape about 2 teaspoons dough around each cherry. Place on an ungreased cookie sheet about 1 inch apart. Bake in a preheated 375-degree oven 12 to 15 minutes, or until set but not brown. Roll in confectioners' sugar while still warm. Let cool. If desired, roll in confectioners' sugar again. Makes 4 dozen.