1 cup butter, softened
1/2 cup sifted icing sugar
1 tsp. vanilla
2 1/4 cups flour
1 cup ground almonds
60 whole maraschino cherries, patted dry
Cream butter, icing sugar and vanilla together thoroughly, add flour and mix well. Stir in almonds. Flatten a small amount of dough in your hands. Place a cherry in centre and wrap dough around to cover cherry completely. Shape into smooth ball. Place on ungreased baking sheet. Bake at 325 F 10-15 minutes or until light golden. Roll balls in sugar while warm. Yield 5 dozen cookies. Note: For nut blossoms, wrap dough around filberts or pecans instead of cherries and bake as directed.
Submitted by Mrs. John (Mary) Gauthier, Stanhope.