Cherry-pecan Ballscookies 1 cup shortening 3 oz cream cheese, softened 1 cup sugar 1 egg 1 teaspoon almond extract 2 1/2 cup flour, all purpose 1/4 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cup pecans, finely chopped 36 maraschino cherries, halved 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 |
