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1 c butter, softened
1/2 c powdered sugar
1/2 tsp almond extract
2 c all purpose flour
1/4 tsp salt
1 c (8 oz) maraschino cherries, finely chopped
1/2 powdered sugar (for rolling)
1/2 c dark chocolate chips
Heat oven to 400 degrees F.
In a large bowl beat butter with an electric mixer on medium speed till smooth.
Gradually beat in 1/2 cup powdered sugar until light and fluffy.
Stir in almond extract.
In a medium bowl mix together flour and salt.
On low speed, gradually beat in the flour mixture until well blended.
Stir in cherries.
Shape dough into 1" balls and place on an ungreased cookie sheet approx. 2" apart
Bake for 9-11 mins or until the edges start to turn to brown.
Cool slightly and roll around in the other 1/2 cup of powdered sugar.
Place on a cooling rack lined with foil and cool completely.
Put the chocolate chips into a small ziploc bag and microwave on high 45-60 seconds flipping the bag over at every 20 seconds.
Squeeze the bag until chips are melted and smooth.
Cut a small tip off one corner of the bag and drizzle the melted chocolate over the cooled cookies.
Let stand at room temp at least 30 minutes until the chocolate hardens before storing.