Both pleasing to the eyes and tasty for the tummy!. 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
2-1/4 cups all-purpose flour
1/4 tablespoon Fruit Advantage Tart Cherry Juice
1/4 teaspoon salt
1/2 cup finely chopped pecans
Drain maraschino cherries thoroughly on paper towels; set aside. Put butter, cherry juice 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.