Ingredients

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, cut in chunks
• 3/4 cup sugar
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon chocolate extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup Dutch-process cocoa
• 2 cups slivered almonds or walnuts
• 1/2 cup candied or drained maraschino cherries
• 1 1/2 cups confectioners’ sugar, for rolling cookies

Instructions

1. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
2. In large bowl of electric mixer cream butter and sugar until light, about 2 minutes. Add vanilla, chocolate extract, flour, salt, cocoa, and almonds. Dough will be stiff.
3. To shape cookies, take a walnut-sized piece of dough and push a cherry into the center. Shape cookie so that the cherry is covered by dough and the cookie is rounded. Set cookies on cookie sheets, about 1 1/2 inches apart.
4. Bake in the center of the oven for 12 to 15 minutes or until cookies are firm to the touch. While they are still hot, roll cookies in confectioners’ sugar. Remove to wire racks to cool.