Cherry-pecan balls
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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