Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shortening |
| 3 ounces | Cream cheese, softened |
| 1 cup | Sugar |
| 1 \N | Egg |
| 1 teaspoon | Almond extract |
| 2½ cup | Flour, all purpose |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1¾ cup | Pecans, finely chopped |
| 36 \N | 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