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1
Preheat oven to 325u00b0F
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2
Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
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3
Set cherries aside.
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4
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
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5
Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
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6
Beat in as much flour as you can with the mixer.
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7
Stir in any remaining flour, nuts, and cherries with a wooden spoon.
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8
Shape dough into 1-inch balls.
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9
Place 2 inches apart on ungreased cookie sheets.
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10
Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
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11
Cool 5 minutes on cookie sheets on wire racks.
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12
Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
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13
If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
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14
*NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
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15
TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
