These are easy and fast to make and are just like bakery made.
Classic Cherry Butter Cookies
Preheat oven to 350º
1 cup butter softened (must be butter)
1/2 cup sugar
1 egg
2 tsp almond extract
2 1/2 cups all purpose flour
halved maraschino cherries (from jar, drained)
Cream butter in large bowl. Gradually beat in sugar until fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for 1/2 hour for ease in handling. Then roll small spoonfuls of dough into little balls and place on ungreased cookie sheets. Place 1/2 cherry, cut side down, in middle of each cookie. Bake 8-10 minutes or just until bottoms are golden. remove and place on racks to cool.
Classic Cherry Butter Cookies
Preheat oven to 350º
1 cup butter softened (must be butter)
1/2 cup sugar
1 egg
2 tsp almond extract
2 1/2 cups all purpose flour
halved maraschino cherries (from jar, drained)
Cream butter in large bowl. Gradually beat in sugar until fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for 1/2 hour for ease in handling. Then roll small spoonfuls of dough into little balls and place on ungreased cookie sheets. Place 1/2 cherry, cut side down, in middle of each cookie. Bake 8-10 minutes or just until bottoms are golden. remove and place on racks to cool.