Butter Dream Cookies

By smmthill

Ingredients

• 1/2 c butter, softened
• 1/2 c shortening
• 1/2 c sugar
• 1 t almond extract
• 1/2 t salt
• 2 1/4 c all-purp flour
• 24 maraschino cherries (about half 10 oz jar)

Details

Servings 48

Preparation

Step 1

1. In a large mixing bowl, beat butter and shortening with electric mixer 30 sec. Add sugar, beat until combined, scraping sides of owl occasionally. Beat in almond extract and salt until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour; continue stirring until dough comes together, or use your hands to knead, if necessary.
2. Shape dough into 1 in balls. Place 1 in apart on ungreased cookie sheets. Press thumb into center of each ball. Drain cherries; pat dry with paper towels. Cut each cherry in half; place a half, cut side down, in indentation of each cookie.
3. Bake in a 350 oven 12 to 14 min., or until bottoms are lightly browned. Cool 2 min. Transfer cookies to wire racks and let cool completely.

Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days, or freeze for up to 3 months.