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Cherry Almond Cookies

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  • Prep Method: Baked
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  • 8 oz Isigny Ste. Mere butter
  • 4 oz granulated sugar
  • 2 oz powdered sugar
  • 2 oz almond paste
  • 2 each whole eggs
  • 1/2 tsp vanilla extract
  • 12 oz flour
  • 1/2 cups maraschino cherries-stemmed and chopped


Cream butter, sugars and almond paste in the bowl of an electric mixer.

Add the eggs and vanilla beat until smooth. Stir in the cherries.

Stir in the flour and mix well to combine. Drop the dough on to ungreased cookie sheets and bake in a 3500 F oven for 9-12 minutes. Cool on a wire rack and store in an airtight container.


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