Cherry Pecan Balls

Christmas Cookies

  • 1 cup shortening
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups finely chopped pecans
  • 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° for 12 to 15 minutes. Remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week.

Yield: 6 dozen.


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