- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 1/3 cup finely chopped maraschino cherries
- 1 cup toasted and finely chopped pecans
Note: The dough must chill before baking; preheat oven to 350 degrees when ready to bake.
Whisk flour, baking powder and salt together; set aside.
Beat together butter, sugar, vanilla, and almond extracts until creamy.
Beat in egg.
Mix in cherries and pecans.
Add flour mixture, mixing until well-incorporated.
Pat dough into a disk, wrap in plastic wrap or wax paper, and chill for at least 1 hour, although overnight is best.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or spray with non-stick spray.
Using a small cookie scoop, portion dough onto prepared baking sheet, spacing cookies 2" apart.
Bake for 11-12 minutes, or until lightly brown around the edges.
Allow cookies to cool for at least 5 minutes before removing to a cooling rack.
Yield: 5 dozen.