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 for 10 minutes; cut each
log diagonally into 12 pieces. Dust lightly with confectioners' sugar.
Makes 4 dozen cookies.
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