1/2 c. powdered sugar
1 1/2 c. plain flour
1/4 c. cornstarch, for chewier cookie
24 maraschino cherries, drained, pat dry
1 t. almond extract
Preheat oven to 325. Line baking sheet with parchment paper. Whip butter and powdered sugar until creamy. Mix together flour and cornstarch. Gradually add flour mixture in at low speed. When all the flour is added, turn the mixer speed to high and whip for 8 more minutes. Add almond extract. Fill piping bag or ziploc bag with batter. Snip off corner of bag and squeeze out cookies unto baking sheet. Top each cookie with maraschino cherry. Bake 15-17 minutes. Cool completely. Store in refrigerator to firm up the cookies if they are too crumbly.
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