Cherry Butter Cookies

1 cup butter, softened (must be butter)
1/2 cup granulated sugar
1 egg
2 teaspoons almond extract
2 1/2 cups all-purpose flour
Halved maraschino cherries

Heat oven to 350 degrees F.

Cream butter in large bowl. Gradually beat in sugar until fluffy. Beat in egg and almond extract. Gradually blend in flour. Chill dough for 1/2 hour for ease in handling.

Roll small spoonsful of dough into small balls and place on ungreased cookie sheets. Place 1/2 cherry, cut side down, in middle of each cookie. Bake 8-10 minutes or just until bottoms are golden. Remove and place on racks to cool.