Cherry Nut Topped Cookies

3/4 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 teaspoons vanilla extract
1 egg
2 cups flour
1/2 teaspoon baking powder
1/3 cup chopped red candied cherries
1/4 cup chopped pecans
1/4 cup cherry preserves or strawberry jelly
1/2 teaspoon confectioners' sugar

Heat oven to 350 degrees F.

In a large bowl, beat butter and sugar until light and fluffy. Add vanilla extract, almond and egg; blend well. Stir in flour and baking powder. mix well.

Divide dough into 4 equal parts. On a lightly floured surface, shape each part into a 12 x 3/4 inch roll; place on ungreased cookie sheets. Using handle of a wooden spoon or finger make an indentation about 1/2 inch wide and 1/4 inch deep, lengthwise down the center of each roll.

In a small bowl, combine candied cherries, pecans and preserves. Fill each dough indentation with 2 tablespoons of the cherry mixture.

Bake for 15 to 20 minutes or until light golden brown. Cool 10 minutes; cut each log diagonally into 12 pieces. Dust lightly with confectioners' sugar.

Makes 4 dozen cookies.