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Cherry Nut Topped Cookies




  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. In a small bowl, combine candied cherries, pecans and preserves. Fill each dough indentation with 2 tablespoons of the cherry mixture.
  5. Bake for 15 to 20 minutes or until light golden brown.
  6. Cool for 10 minutes; cut each log diagonally into 12 pieces. Dust lightly with confectioners' sugar.

Makes 4 dozen cookies.


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