Cherry Almond Butter Cookies

These delicious morsels are from the Company's Coming Cookbook called Baking Simple To Sensational and they are sensational! It looks like a lot of butter, but it does not make the cookie salty or too crumbly. The recipe says to put the almonds on top, but I chopped them and put them into the cookie. I'm making these for Christmas and freezing them. I figured the almonds on top would come off once they're put in the freezer. Prep time does not include chill time. The book says it makes 72--I got about 60.I used glace cherries in mine.Almond extract would be nice in these also.

• Ready In: 25 mins
• Serves: 60-70
• Yields: 6 dozen

Ingredients

• 2  cups butter or 2  cups margarine, softened
• 1 1⁄2 cups sugar
• 1  egg
• 2  teaspoons vanilla
• 5  cups flour
• 2  teaspoons baking powder
• 1 1⁄3 cups dried cherries
• 1  cup  slivered almonds, toasted

Directions

1. Beat first 4 ingredients in large bowl until light and creamy.
2. Combine flour and baking powder in medium bowl.
3. Add to butter mixture in 2 batches, alternating with cherries, stirring well after each addition.
4. Divide mixture into 3 equal portions.
5. Shape each into 1 1/2 inch diameter roll.
6. Cover with plastic wrap.
7. Chill for at least 3 hours until firm.
8. Cut each roll into 1/3 inch thick slices.
9. Arrange about 1 inch apart on greased cookie sheets.
10. Gently press 2 or 3 slivered almonds into each cookie.
11. Bake in 350F oven for about 10 minutes until just golden.
12. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
13. Cool cookie sheets between batches if using more than once.
14. Makes about 6 dozen.