Cherry-pecan balls

Yield: 1 Servings

Measure Ingredient
1 cup Shortening
3 ounces Cream cheese, softened
1 cup Sugar
1 Egg
1 teaspoon Almond extract
2½ cup Flour, all purpose
¼ teaspoon Baking soda
½ teaspoon Salt
1¾ cup Pecans, finely chopped
36 Maraschino cherries, halved

Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. . Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. .

Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen

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