2 1/2 cups flour
1 1/2 teaspoons baking powder 1/2 teaspoon salt
1 cup unsalted butter, softened 1 1/2 cups sugar
1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract
1 large egg
1/3 cup finely chopped maraschino cherries
1 cup toasted and finely
Note: The dough must chill before baking; preheat oven to 350 degrees when ready to bake.
Whisk flour, baking powder and salt together; set aside.
Cream together butter, sugar, vanilla and almond until fluffy. Beat in egg.
Mix in cherries and pecans.
Add flour mixture, mixing until well incorporated.
Pat dough into a disk, wrap in plastic wrap or wax paper, and chill for at least 1 hour, although overnight is best.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or spray with nonstick spray.
Using a small cookie scoop, portion dough onto prepared baking sheet, spacing cookies 2” apart.
Bake for 11-12 minutes or until lightly brown around the edges.
Allow cookies to cool for at least 5 minutes before removing to a cooling rack.